Hey there, time traveller!
This article was published 15/11/2013 (1376 days ago), so information in it may no longer be current.
The dish this week takes me back to one of those heritage recipes. Winter also calls for the hearty comfort food that makes your bones feel warm and your belly satisfied.
This bredie is a simple, traditional South African mutton stew in the Cape Malay tradition. While mutton is traditional, this kind of dish can be made with beef, pork or chicken. Even seafood can be used, which gives a lighter fresher result. The most popular types of Bredie are green bean bredie, tomato bredie and cabbage bredie. Play around with this basic bredie recipe and make it you own.
TIP: A bredie will always taste better served the day after it is made.
Green bean bredie
30 ml (2 tbsp) oil
680 g (11/2 lbs) lamb, cut into bite-sized pieces
250 ml (1 cup) coarsely chopped onions
5 ml (1 tsp) minced garlic
5 ml (1 tsp) minced fresh ginger root
125 ml (1/2 cup) white wine
450 g (1 lb) fresh green beans, trimmed, cut into 1-inch lengths
2 medium potatoes, peeled, cut into 1/2-inch dice
15 ml (1 tbsp) finely chopped fresh hot chili peppers
1 ml (1/4 tsp) dried thyme
5 ml (1 tsp) salt
Pepper to taste
1. In a large skillet, heat the oil over moderate heat. Add the lamb and brown it in batches. Transfer pieces to a plate.
2. Add the onions, garlic and ginger, and cook over low heat.
3. Deglaze with the wine.
4. Return the meat to the skillet. Cover tightly and simmer for 30 minutes over the lowest heat.
5. Add green beans, potatoes, chili peppers, thyme, salt and pepper and bring to a boil.
6. Cover again, reduce heat and simmer for about 1 hour, stirring occasionally.
6. Taste for seasoning and serve immediately with rice.