Savory Saturday – Bredie

Welcome to South African cuisine – this sounds delicious and I cannot wait to try it out!

Bredie/South African Lamb Stew

Bredies are simple, traditional South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie. A basic bredie recipe is listed here, with the more common variations below. (Tip: A bredie will always taste better served the day after it is made.)

4 to 6 servings

Ingredients

  • Stewing mutton or lamb, cut into cubes — 1 1/2 pounds
  • Oil — 3 tablespoons
  • Onion, chopped — 1
  • Seasonings (see variations) — to taste
  • Water or white wine — 1/2 cup
  • Vegetables (see variations) — 1 pound
  • Potatoes, cubed — 3
  • Salt and pepper — to taste

Method

  1. Heat the oil in a large, heavy-bottomed pot over medium-high flame. Add the mutton or lamb in batches and brown well. Remove to a plate and set aside.
  2. Add the onion and desired seasonings to the pot and saute until the onions are cooked down and just beginning to brown, about 5 minutes.
  3. Add back the browned meat and pour in the water or wine. Bring to a boil, then reduce heat to very low, cover tightly, and simmer for about 1 1/2 hours.
  4. Stir in the desired vegetables, potatoes, salt and pepper. Increase heat to medium and return to a boil. The reduce heat to low again, cover and simmer for another 30 to 45 minutes.
  5. Adjust seasoning and serve with rice or slices of hearty bread.
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