Lamb stew from South Africa

So it’s official. The real winter has finally arrived. The temperature has dropped below -10C and the world out there is completely white. As much as I shiver every time I look outside of the window, still I really enjoy the frost, but only when accompanied by sunshine. The world is then just like taken straight from a fairy tale. Tiny particles of ice shine like little diamonds all over the trees. For such weather there is nothing better than the ultimate winter dish – stew. Slowly cooked meat in a flavorful sauce is surely one of the best comfort foods in such weather. I’ve found this delicious recipe on Fork Spoon Knife blog and changed it slightly according to the contents of my fridge ;). Below you’ll find my version of the mouthwatering South African lamb bredie.

 

INGREDIENTS:

 

400g of lamb shoulder, diced into cubes

butter

400g can of tomatoes

2 red chilies, diced fine

2 medium potatoes, cut into small cubes

100ml beef stock

5 whole black peppercorns

1 cinnamon stick, cut in half

6-7 whole cloves

4-5 cardamom pods, very slightly crushed

1 tsp brown sugar

salt, pepper as needed

100g  peas

 

Marinade:

finger sized ginger piece, grated

2-3 garlic cloves, finely chopped

salt and pepper

1. Marinade the meat overnight.

2. Dry roast the cloves, cinnamon and whole peppercorns, set aside once they are fragrant. Brown the meat in a little bit of butter in a cast iron pot. Add the tomatoes, chilli, cardamom, stock, salt and pepper and stir well. Slowcook the meat in the oven in about 120C for 2-3h.

3. Once the meet starts to become soft and fall apart, add the potatoes and cook till they are soft. Add peas, return to the oven for several more minutes. Serve with rice.