Welcome to South African cuisine – this sounds delicious and I cannot wait to try it out!
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
- 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
- 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.
- 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.
- 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.
- 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.
- Adjust seasoning and serve with rice or slices of hearty bread.
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I am in another Indian food mood. And I do love my soups and stews, so I am going to attempt to make this lentil stew, Indian style, as I have too many bags of lentils sitting in my pantry. Wish me luck!
This authentic North Indian Lentil Stew was discovered on the way to New Delhi in a well hidden spot known only to the local cabbies. Savoured for generations, this dahl delight is simple to prepare yet overflowing with richness and flavour. Indulge your senses with Indian music, dress your table with brightly coloured silks, dim the lights and relish the true spirit of Crossing Cultures in your own home.
Prep time: 15 minutes
Cooking time: see recipe
|1/4 cup butter or olive oil
1–3 garlic cloves, crushed
1 onion, diced
½ tsp cumin seeds
1 tomato, cubed
½ tsp turmeric
½ tsp garam masala
1 tsp ground coriander
1 tsp ground ginger
||1 cup urad dahl, washed and checked for stones
½ cup channa dahl, wash and checked for stones
5 cups water (more if needed)
salt and pepper, to taste
cayenne pepper, to taste (optional)
½ cup fresh cilantro, chopped (optional)
- Heat butter or oil in large wok or soup pot.
- Sauté garlic, onion, and cumin seeds until slightly brown.
- Add tomato, cook until soft, adding a little water if necessary.
- Add dry spices: turmeric, garam masala, coriander and ginger, heat for 2 minutes.
- Add lentils, water, salt and pepper to taste, mix well.
- Cook 25–35 minutes in pressure cooker
- OR 2 hours on a stove
- OR 10 hours on low in a crock pot, (7 hours on high).
- Add cayenne pepper to taste (optional).
- Garnish with fresh cilantro (optional).
- Serve over rice or with Indian Naan.
- Freezes well if needed.