3 tablespoons butter
1 large onion finely chopped
2 all spice
1 bay leaf
1 dried red chilli or ¼ tsp crushed chillies
1kg Lamb pieces
1 heaped tablespoon garlic and ginger
1 grated tomato
1 tablespoon tomato paste
4-5 potatoes cut in cubes
1 tsp freshly grinded black pepper
1 tsp white pepper
Sugar to taste
Salt to taste
500g sugar beans (I use the half white bean)
Freshly chopped parsley for garnish
Rinse the beans and add 1 ½ litres water. Bring it to a rapid boil turn off the heat and cover with the lid. Allow to soak overnight or for at least a few hours.
When you ready to cook your bredie, rinse the soaked beans and add fresh water to the same pot. Bring to a boil and simmer on a low heat. In a separate large pot, over a medium heat, add the onions, butter, and whole spices. Braise until the onion is slightly golden brown.
Add in the meat and chilli and braise until the meat is browned. Add in the garlic, ginger, and spices and braise until fragrant. (Add in a few tablespoons of water if needed)
Add in the tomato, water, and cook for 30 minutes, on a medium to low heat, stirring occasionally.
After 30 minutes, add in the potato, tomato paste, the beans (give it a rinse first) and add more water if needed.
Cook until the potato is soft. Lastly add sugar and salt to taste and garnish with any freshly chopped parsley.