Cookbook:Bredie (South African Mutton Stew)
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Bredie (South African Mutton Stew) | |
---|---|
Category | Stew recipes |
Servings | 6 people |
Time | Prep: 30 minutes Cooking: 2 hours 15minutes Total: 2 hours 45 minutes |
Difficulty |
Cookbook | Ingredients | Recipes
This recipe is incomplete. Please feel free to complete it and remove this template.
Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. Additional comments: No quantities and insufficient other guidance on quantities |
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.