Tags
bredie, Lamb, mutton, rainbow nation, south african, spices, stew, tomato, traditional food
A bredie is a type of stew, slowly simmered for several hours and its seasonings include cinnamon, cardamon, ginger, cloves as well as chilli. The type of vegetable used gives it its name, so tomato bredie would be a tomato stew, but it would include a meat as well, in this case, usually lamb. A few common ones are: green pea bredie, green bean bredie, cabbage and sweet turnip, waterblommetjie (Cape water lilly), carrot and turnip, brown lentil, pumpkin and many others. Bredies are eaten as everyday family meals with a variety of ingredients used and always deliciously spiced. It is actually of Dutch origin. Bredie is the Afrikaans word for stew, but it is a word of Malaysian origin. This form of cooking was first introduced to the Cape by Malays, who were brought to the then colony in most cases as slaves. The word bredie referred to oriental spinach originally.
Do not be put off by the seemingly long list of ingredients, most are spices.
Serves 6
Ingredients:
1 kg / 2 pounds lamb or mutton, cubed
1 tablespoon olive oil
4 onions, diced
5 garlic cloves, crushed
1 carrot, finely diced
2 sticks celery, finely sliced
1 leek, finely diced (optional)
1 tablespoon tomato paste
400 ml / 1 1/5 cups dry white wine
2 cans of tomatoes (410 g / 14 oz each)
2 bay leaves
A few fresh parsley sprigs
1 sprig thyme
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chilli powder
1 1/2 tablespoons brown sugar
2 tablespoons smoked paprika
6 cloves
6 cardamon pods
1 stick of cinnamon
500 ml / 2 cups lamb or beef stock
8 to 10 new potatoes, peeled
1 to 2 tablespoons brandy
Salt and freshly ground black pepper
Preparation:
Season the lamb with salt and pepper
Heat the oil in a large, heavy bottomed casserole or dutch oven over medium high heat
Brown the meat in batches and set aside
Sauté the onions, garlic, carrot, celery and leek over low heat until the onions are soft
Add the tomato paste
Pour in the wine and the canned tomatoes
Bring to the boil and add meat
Tie the thyme, bay leaves and parsley together to make a bouquet garni and add to the pot
Add the cumin, coriander, chilli, sugar and smoked paprika
Tie the rest of the spices (cloves, cardamon and cinnamon) in a piece of cheesecloth and add to the dish
Pour in the stock, reduce the heat to low and simmer until the sauce has thickened and the lamb is tender – 2 to 3 hours
Skim any fat off the surface
Add the potatoes and cook another 20 minutes or so, until soft
Add the brandy
Taste for seasonings
Serve with rice and a glass of good South African Merlot
Enjoy!
Mad Dog said:
Very tasty 🙂
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Nadia said:
Thank you. It was delicious. Ate it with samp and beans.
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spicedblog said:
I’ve never heard of bredie until now, but it sounds delicious! It sounds like the perfect meal for a cold, winter day! P.S. I just checked out your guest house…wow! I’ll be daydreaming about that one for the rest of the day. 🙂
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Nadia said:
Thanks. You will have to come stay in the Dordogne on holiday.
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recyclersa said:
Lekker, lekker 🙂 Loving these authentic SA recipes in your beautiful French environment – the best of both worlds. Laura
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Nadia said:
Thanks. I am living my dream.
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camparigirl said:
First time hearing of this dish. Love the photos.
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Nadia said:
Thanks. It is delicious. You will have to try it out.
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Judy Dunn said:
Nadia – Everything you post is beautifully photographed and looks delicious! Thank you for sharing so generously.
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Nadia said:
Dear Judy, so good to hear from you. The photos I cannot take credit for, that is Stuart. Big hugs.
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Summer Daisy said:
This looks so nice ♥
summerdaisy.net
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Nadia said:
It is really good and tasty. Hope you try it.
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Sadie's Nest said:
Sounds delicious!
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Nadia said:
It is!
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Cecilia Mary Gunther said:
A wonderful winter food and perfectly plated I thought – this kind of meal is often difficult to photograph.. much love.. c
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Nadia said:
Thank you very much.
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Pan said:
Smoked paprika ! Wonderful 👌 in the right dishes..
I have a question, many years ago I tried lamb chops that were braised and long simmered in a tomato base stew.. the seasonings and sauce were delicious but the lamb I couldn’t eat.. It tasted slightly like a soured rag.. I’ve never tried lamb again..
Does lamb have a sour taste or was it just that lamb ? If not, can you describe the taste of lamb ?
If it was just that lamb, I’d try lamb again and it would be this recipe at my own hand.. The recipe looks and sounds delicious..
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Nadia said:
Good question. Lamb has a particular flavor but then so does beef or pork really. Make sure to buy good quality and fresh lamb if possible. It was most probably the tomatoes that had a “sour” taste and tomatoes can taste bitter, something a few carrots or a teaspoon or two of sugar will cure. I always add a few carrots to most tomato based dishes if using fresh tomatoes. I would suggest you try it, lamb can be absolutely delicious. If possible buy New Zealand lamb, it is excellent.
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Pan said:
It was definitely the lamb, I didn’t get the soured rag taste in the tomato, the rest of the stew didn’t have that flavor, which surprised me and I enjoyed that.. Based on your description, I’m going to have to give lamb another try, your way 😄
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Nadia said:
Good idea.
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