Entree: South Africa – Cape Malay – Bredie (Slow-simmered spiced mutton stew with tomatoes and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced (about 300 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 cinnamon stick (about 3 g)
- 6 green cardamom pods, lightly crushed
- 3 whole cloves
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) brown sugar
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) beef or lamb stock or water
- 2 large potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 1 lb / 450 g)
- 2 tbsp (30 ml) red wine vinegar or lemon juice
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Heat the oil in a heavy casserole or Dutch oven over medium-high heat. Pat the lamb pieces dry and brown them in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium, add the sliced onions and cook until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and ginger and cook 1 minute more.
3. Stir in the cinnamon stick, cardamom, cloves, ground coriander, cumin, turmeric, and black pepper and cook 1–2 minutes until fragrant.
4. Return the browned lamb to the pot, add the crushed tomatoes, stock, salt, and brown sugar. Bring to a simmer, then cover and cook gently for 60 minutes, stirring occasionally.
5. Add the potato cubes, nestling them into the sauce. Cover and continue to simmer for 30–40 minutes more, or until the lamb and potatoes are tender and the sauce has thickened.
6. Stir in the red wine vinegar or lemon juice, adjust seasoning with more salt or sugar if needed, remove the whole spices (cinnamon stick, cardamom pods, cloves) if desired, and garnish with chopped cilantro before serving.