Lamb bredie (mutton stew)
This is a rich stew made from lamb (mutton) and lots of tomato. Bredie is simmered slowly to allow the flavours of the meat and vegetables can combine. Bredie is usually made from mutton, and tend to have a dominant vegetable ingredient such as tomato, beans or pumpkin.
- 6 lamb or mutton shanks, or 1 to 2 neck or shoulder chops chops per person.
- 2 tablespoons (30 ml) flour
- Oil to brown the meat
- 1 kg ripe tomatoes, skinned and chopped, or 2 tins of tomato in juice
- 3 potatoes, peeled and quartered
- 2 bay leaves
- 2 onions, chopped
- 1 teaspoon sea salt
- dash of black pepper
- 1 tablespoon sugar
- zest of 1/2 lemon
- Chop tomatoes (if using fresh tomatoes) and sprinkle with sugar and lemon zest.
- Roll the lamb in the flour before browning the meat in heated oil. Use a heavy casserole or frying pan with a tightly-fitting lid for slow gentle simmering.
- Add bay leaves and onions and gently cook until onions have softened.
- Add salt and pepper, peppercorns, tomatoes, salt and pepper.
- Cover and simmer gently for for about 2 hours. Do not boil!
- Add potatoes, cover and continue to cook for another 30 to 40 minutes.
Serve with piping hot steamed rice.