Tuesday, 28 August 2018

Pampoen Bredie

Pampoen Bredie
1 kg stewing mutton OR lamb
25 ml butter OR lard OR oil
2 large onions, sliced
1 clove garlic, crushed
10 ml salt
freshly ground black pepper
500 g potatoes, sliced
2 kg pumpkin, peeled and cubed
crushed whole ginger
10 ml brown sugar
5 ml ground cinnamon
1.Heat butter in a large saucepan and sauté onions and garlic until transparent
2.Add meat and brown quickly
3.Add salt, pepper and a little stock and simmer, covered, until meat starts to get tender
4.Add potatoes, pumpkin, ginger, brown sugar and ground cinnamon and simmer for 1 hour longer
5.Serve with rice.
1.To concentrate flavours use mutton with a fair amount of fat and bone, 2 cm cubed mutton rib is the best meat to use.
2.Never boil meat in stock or water, this tends to dry out and toughen the meat.
3.Don’t add liquid. The juices from the vegetables will make a thick gravy.
4.Keep the cooking temperature constant, use a medium heat setting, allowing the bredie to simmer gently for a few hours to allow flavours to combine.
5.The flavour will improve if the bredie is made a day or two in advance.

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