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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Traditional South African recipe. A bredie is an old Cape name for a dish of stewed fat mutton and vegetable. Best slow cooked, pot works well in a crock-pot or pressure cooker. Ingredients:
25 ml butter (or margarine, lard or sunflower oil) |
2 large onions, sliced |
1 clove garlic, crushed |
1.5 kg stewing lamb or mutton, cubed |
10 ml salt |
milled pepper |
little stock, water or wine (i like to add some red wine) |
500 g potatoes, sliced |
1 kg medium tomatoes, skinned and chopped |
5 ml white sugar |
2 ml dried thyme |
5 ml chopped fresh marjoram |
Directions:
1. Heat the butter in a large saucepan and sauté the onions and garlic for about 5 minutes or until the onions are transparent.
2. Add the meat and brown quickly on all sides.
3. Add the salt, pepper and a little stock, water or wine and simmer, covered, for 90 to 120 minutes, or until the meat starts to get tender.
4. Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a further hour.
5. Serve with cooked rice or warm crusty brown bread.
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