(South African lamb stew)
The recipe here is for a basic bredie of mutton, potatoes and a vegetable. How to make variations using different vegetables is described in the section below.
A bredie will always taste better served the day after it is made, so if you have the time, make up a pot ahead of time and serve it for dinner the next day.
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.
- Tamatiebredie (Tomato bredie): Use peeled, chopped tomatoes as the vegetable.
- Groenboontjiebredie (Green bean bredie): Use trimmed green beans as the vegetable.
- Koolbredie (Cabbage bredie): Use 1 head of chopped green cabbage as the vegetable.
- Other Meats: While bredies are traditionally made with mutton, don't limit yourself. Use lamb or mutton ribs, beef oxtails or even pork.
- Seasonings: Bredie seasonings are highly personal. Some of the more popular include thyme, marjoram, coriander, curry powder, cinnamon, paprika and cardamom. Use 1 or 2 teaspoons. Or add some chopped fresh ginger and/or minced garlic with the onions.
- If you prefer, you can eliminate the potatoes and make simple dumplings to simmer and cook in the stew at the very end.
- Some recipes call for thickening the stew with a slurry of cornstarch or potato starch and water.