Lamb, mint and green bean bredie. Picture supplied

Serves 4 -6


  • 60ml flour
  • 10ml paprika
  • 800g chump chops 
  • 20ml + 10ml olive oil
  • 3 onions, sliced
  • 15ml garlic paste
  • 5ml chilli paste
  • 1 tin chopped tomatoes
  • 80ml Staffords sticky meat marinade
  • 250ml water
  • 10-15ml Staffords gravy browning
  • 3 medium potatoes, peeled and cut into large cubes
  • 30ml Staffords mint jelly 
  • 2 cups fresh green beans, cut into 3cm lengths
  • salt and milled black pepper


  1. Preheat the oven to 170°C. 
  2. Mix the flour and paprika together and coat the lamb in mixture. 
  3. Heat 20ml oil in a pan and fry the lamb, in batches for 2 minutes each side until browned. Transfer the lamb to a casserole dish. 
  4. Heat the remaining oil in the pan and gently fry the onions for 5 minutes. 
  5. Stir in the garlic and chilli paste and cook for 2 minutes. 
  6. Transfer the onion mixture to the casserole and add the chopped tomatoes, sticky meat marinade, water and gravy browning and mix together. 
  7. Cover and bake in the oven for 1 hour. 
  8. Add the potatoes and cook for another 35 – 45 minutes, or until the potatoes are tender. 
  9. Ten minutes before serving time stir in the mint jelly and the green beans. Season with salt and pepper. 
  10. Serve with soft creamy polenta or mealie meal.
Serve with soft creamy polenta or mealie meal.