Home Lifestyle Mzansi Flavour RECIPE: Absie’s lekker local lamb bredie

RECIPE: Absie’s lekker local lamb bredie


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


- Advertisement -

1kg lamb knuckle

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

- Advertisement -
Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.


Must Read

What veggies to plant before the end of April

What autumn blues? You might think that the upcoming colder months are not great for growing veggies in Mzansi, yet April is the optimal...