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Pregnancy Recipe

Evening meal

Groenboontjiebredie with lean lamb

A green-bean bredie: lamb, green beans and potato cooked slowly until the sauce turns rich and brown. Quantities of meat can be kept modest, with the beans and potato carrying the pot.

Prep
20 min
Cook
110 min
Total
130 min
Portions
6
  • Moderate
  • Pregnancy
  • High-protein
  • Iron-containing
  • Freezer-friendly
Pot of green bean bredie with lamb pieces and potato in a rich brown gravy

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Brown the lamb in the oil, then set it aside.
  2. Step 2. Cook the onions slowly for 15 minutes until soft and golden, then add the garlic.
  3. Step 3. Return the lamb with the stock, tomato paste and nutmeg, cover and simmer for 60 minutes.
  4. Step 4. Add the green beans and potato and cook for a further 35–40 minutes until everything is soft and the gravy is thick and brown.
  5. Step 5. Check the lamb is thoroughly cooked, season with pepper and serve with rice.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.