Entree: South Africa – Johannesburg & Gauteng – Bredie (Hearty slow-cooked mutton or lamb stew made with tomatoes and warming spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) mutton or lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) beef or lamb stock (or water)
- 1 cinnamon stick
- 3 whole cloves
- 2 bay leaves
- 1 tsp (2 g) ground ginger
- 1½ tsp (9 g) coarse salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 lb (450 g) potatoes, peeled and cut into large chunks
- 2 tbsp (30 ml) red wine vinegar or lemon juice
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Pat the lamb dry and brown in batches so pieces develop a deep sear, about 3–4 minutes per side. Remove browned meat and set aside.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook until softened and golden, about 8–10 minutes. Add the minced garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant.
3. Return the browned meat to the pot. Add the crushed tomatoes, stock, cinnamon stick, cloves, bay leaves and ground ginger. Bring to a gentle simmer, scraping up any browned bits from the bottom.
4. Cover and simmer gently for 1 to 1½ hours, until the meat is nearly tender. Stir occasionally and add a splash of stock or water if the stew becomes too dry.
5. Add the potato chunks, cover, and continue to simmer until both meat and potatoes are very tender and the sauce has reduced to a thick, rich consistency, about 30–45 minutes more.
6. Remove the cinnamon stick, bay leaves and cloves. Stir in the red wine vinegar or lemon juice, adjust salt and pepper to taste, and garnish with chopped cilantro or parsley. Serve hot with steamed rice, couscous, or crusty bread.