RECIPE: Absie’s lekker local lamb bredie

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Spring is on the horizon, but Mzansi is still set for a cold weekend. So, warm up your belly as you enjoy a bowl of founder of the Fresh Corporation’s Abonga “Absie” Pantshwa’s lamb bredie served with samp and beans.

Nothing screams local like a bredie. Succulent lamb knuckles are stewed until they melt off the bone and the gravy itself made from a combination of locally produced tomatoes is equally packed with flavour.

READ: African food is unity on a plate, says food pride leader

Lamb bredie:

Serves 4 people


1kg lamb knuckle

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1 white onion

4 garlic cloves

4 sprigs of thyme

2 sprigs rosemary

1 cup red wine (optional)

300 g tomato puree

Salt to taste


  • In a hot pan with some oil brown the lamb knuckles.
  • Once brown all over, add the onions and sauté until translucent.
  • Add the crushed garlic cloves, thyme and rosemary.
  • Allow to infuse for 5 minutes and deglaze with red wine if you’re using it.
  • Once deglazed, add the tomato puree and cook on low heat for 2,5 hours or until tender.
  • Adjust seasoning and serve with samp and beans. Enjoy!

READ: African food is unity on a plate, says food pride leader

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