Bredie

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.

Variations

• 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.