Lamb Knuckle Bredie with White Beans

 By Di Bibby, Bibby’s Kitchen at 36   2019-08-26  Comments Kid Friendly, Poultry, Soups, Stews & Broths

“Short-cutting my way around slow roasting, this bredie is made in the new Instant Pot. It’s a game changer as far as pressure and slow cooking is concerned. After 45 minutes, the meat falls away from the bone and is soft enough to eat with a spoon. Once I’ve reduced and thickened the sauce with a cornflour slurry, I mix in creamy white beans and sliced lemon to cut through the fattiness of the lamb and brighten the flavours. Serve with a bowl of fluffy mash or couscous tossed with currants and toasted almonds.”

Prep Time:
20 mins
Cook Time:

  • 30ml (2 tablespoons) olive oil
  • 1.4 kg free range lamb knuckles, at room temperature
  • 10ml (2 teaspoons) cumin seeds
  • 5ml (1 teaspoon) ground coriander
  • 10ml (2 teaspoons) garam masala
  • 2.5ml (½ teaspoon) dried red chilli flakes
  • 2 red onions, sliced into half moons
  • 2 cloves garlic, minced
  • 15ml (1 tablespoon) freshly grated ginger
  • 30ml (2 tablespoons) tomato paste
  • 2 x 400g tins chopped tomatoes
  • 10ml (2 teaspoons) honey
  • 250ml (1 cup) chicken stock
  • 15ml (1 tablespoon) corn flour mixed with 30ml cold water
  • 1 x 400g tin white beans, rinsed and drained
  • 1 lemon, sliced into rounds, seeds removed
    salt and freshly ground black pepper

Season the lamb on both sides with salt and freshly ground black pepper.
Set the Instant Pot on the Sauté function. Heat 1 tablespoon of oil until hot, then brown the meat on both sides. I do this in batches to ensure the meat develops good caramelization. Remove from the pot and set aside.
Drizzle in another tablespoon of oil, add the onions and sauté until softened, about 5 minutes. Add all the aromatics (spices), garlic and ginger and cook for another minute.
Stir in the tomato paste, chopped tomatoes, honey and stock. Return the meat to the pot and submerge in the sauce. Stir well to ensure nothing is sticking at the bottom of the bottom. Secure lid and move vent up to Sealing Position. Select Meat / Stew function and set the timer to 45 minutes.
Allow a manual pressure release for 20 minutes, then carefully turn the Sealing Vent down to release any remaining steam. With a slotted spoon, remove the meat and place in a bowl. Set the Instant Pot to Sauté and reduce the sauce for 15 minutes. Add the corn-flour slurry and simmer until the sauce is thickened, about 3 minutes.
Add the beans and meat to the sauce and heat through. Place the lemon slices in the sauce.
Serve the bredie with bulgur wheat or buttery mashed potato.

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