Ingredients
-
20
-
2
-
2
-
3
-
2
-
600
-
1
-
1
-
2
-
4 - 5
-
250
-
2
-
4
-
-
1
Directions
Lamb and Carrot Stew (Bredie), A popular Cape Malay dish especially in winter Serve with white rice , A popular Cape Malay dish especially in winter Serve with white rice
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Steps
|
1
Done
|
Heat Oil. |
|
2
Done
|
Add All Spice, Cloves and Cinnamon Sticks When It Starts to Sizzle Add Onions. Braise Until a Nice Golden Brown Colour. (this Is Important as It Gives and Flavour and Colour) . |
|
3
Done
|
Add Meat, Salt, Red Chili and Ginger and Braise/Simmer Meat Till Dark Brown and Nearly Tender About 35-40 Minutes. You Can Add Sugar Now If You Want to Brown Meat Quicker. Adding Water If Necessary--Only to Prevent Burning. |
|
4
Done
|
Add Sugar, Water, Carrots and Potatoes and Green Chili If Using. Cook Over Medium Heat Until Meat Is Tender, Vegetables Are Done and Stew Is Blended About 20-30 Minutes. |
|
5
Done
|
Check If Salt Is Correct For You as Carrots Tend to Draw Out Salt and Adjust If It Needs to Be. |
|
6
Done
|
You May Add a Few Handfuls of Frozen Peas If You Wish. |
|
7
Done
|
Sprinkle Nutmeg Over Stew Before Serving. Serve Hot With Rice. |
