Thursday, March 4, 2010

Lamb bredie (mutton stew)

A firm South African Favourite in drab weather


  • 6 lamb or mutton shanks, or 1 to 2 neck or shoulder chops chops per person.

  • 2 tablespoons (30 ml) flour

  • Oil to brown the meat

  • 1 kg ripe tomatoes, skinned and chopped, or 2 tins of tomato in juice

  • 3 potatoes, peeled and quartered

  • 2 bay leaves

  • 2 onions, chopped

  • 1 teaspoon sea salt

  • dash of black pepper

  • 1 tablespoon sugar

  • zest of 1/2 lemon

  • 1 Large tablespoon of apricot Jam

  • 2 table spoons Worcestershire sauce


  1. Chop tomatoes (if using fresh tomatoes) and sprinkle with sugar and lemon zest.

  2. Roll the lamb in the flour before browning the meat in heated oil. Use a heavy casserole or frying pan with a tightly-fitting lid for slow gentle simmering.

  3. Add bay leaves and onions and gently cook until onions have softened.

  4. Add salt and pepper, peppercorns, tomatoes, and apricot jam plus Worcestershire sauce.

  5. Cover and simmer gently for for about 2 hours. Do not boil!

  6. Add potatoes, cover and continue to cook for another 30 to 40 minutes.

Serve with steamed rice and a good bottle of Red wine preferably a Merlot