Cookbook:Bredie (South African Mutton Stew)
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| Bredie (South African Mutton Stew) | |
|---|---|
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| Category | Stew recipes |
| Servings | 6 people |
| Time | Prep: 30 minutes Cooking: 2 hours 15minutes Total: 2 hours 45 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Bredie is a South African stew made with mutton. Bredie means stew in Africa, and the word originated from Malaysia.
Ingredients[edit | edit source]
- Mutton, cubed
- Flour
- Oil
- Onion, chopped
- Bay leaves
- Salt
- Black pepper
- Ginger
- Cinnamon stick
- Cloves
- Potato, cut in chunks
- Lentils (optional)
- Cauliflower (optional), cut in chunks
Equipment[edit | edit source]
- Saucepan
- Bowl
Procedure[edit | edit source]
- Toss mutton cubes with flour.
- Heat a few tablespoons of oil in a pot over medium heat. Add the meat, and brown on all sides.
- Transfer lamb to a plate, and add onion to the reserving drippings in the pan. Cook until translucent.
- Return the lamb to the pot, along with the bay leaves, salt, black pepper, ginger, cinnamon, and cloves. Cover with water and allow to simmer for 1 hour and 15 minutes.
- Add potatoes, cauliflower, and lentils. Continue cooking for about 45 minutes until soft.
Note, tips, and variations[edit | edit source]
- Use fresh spices to bring out good flavour.
- For better flavor, leave stew in the fridge for 2 or more days before serving.