• This light lamb bredie with two-tone carrots skips out on tomatoes, but doesn’t compromise on flavour! Perfect as a Sunday lunch and there will definitely be leftovers for Monday!

    Light lamb bredie with two-tone carrots

    Serves: 4-6
    Cooking Time: 2 hours 40 mins


    • 1,5kg lamb neck, trimmed of excess fat
    • 30ml (2 tbsp) seasoned cake flour
    • 30ml (2 tbsp) olive oil
    • 1 large onion, chopped
    • 2 garlic cloves, crushed
    • 15ml (1 tbsp) coriander seeds, crushed
    • 250ml (1 cup) white wine, optional
    • 500ml (2 cups) lamb or beef stock
    • 6 potatoes, peeled and halved
    • 300g carrots, chopped and blanched



    Toss the lamb neck well in the seasoned flour.


    Heat the oil in a thick-bottomed pot, brown the meat, then remove it and set aside.


    In the same pot, sauté the onion and garlic and add the coriander seeds. Drain any excess oil and return the meat to the pot with the wine, stock and potatoes. Cover and simmer for 2 hours until the meat is tender.


    Add the carrots to the dish and cook for a further 15 – 20 minutes. Serve with sweet potato mash or rice.

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    ALSO SEE: Tomato bredie

    Tomato bredie