Cape Pumpkin Bredie
by Peter Thomas
500 g breast of lamb, cut into portions
500 g flank of lamb, cut into portions
2 large onions, chopped
1 clove garlic, crushed
5 ml salt
125 ml meat stock
1 kg pumpkin, peeled and cut into pieces
1. Brown meat in a heavy-based saucepan without adding cooking oil.
2. Add onion and garlic and sauté until the onion is translucent.
3. Add all the ingredients except pumpkin. Cover and simmer until meat is almost tender.
4. Place pumpkin on top of meat about 30 minutes before serving and simmer until tender.
Another old-time traditional South African recipe originally prepared by the Cape Malays.
Bredies are stews made from meat and vegetables which are cooked very slowly to allow the flavour of the ingredients to merge completely. Almost any vegetable can be used to make bredies, but traditionally the only meat used was fat mutton rib. Because bredies require long, slow cooking, theyre ideal for cooking in a cast iron pot over the coals.