Bredie (South African Mutton Stew)
Bredie is a South African mutton stew that simmers for over two hours with whole spices. The name means stew, and the word is said to trace back to Malaysia, a nod to the Cape's long history of spice trade and shared cooking. Cinnamon, cloves and ginger give the pot a warm, gently sweet backbone, while floured, browned mutton thickens the broth as it cooks. Potatoes make it filling, and lentils or cauliflower are an easy addition.
Instructions
Toss the cubed mutton in flour until each piece is lightly coated.
Heat a few tablespoons of oil in a large pot over medium heat. Add the meat and brown it on all sides, then lift it out onto a plate.
Cook the chopped onion in the drippings left in the pot until it turns translucent.
Return the meat to the pot and add the bay leaves, salt, black pepper, ginger, cinnamon stick and cloves. Pour in enough water to cover, put on the lid and simmer for 1 hour 15 minutes.
Add the potatoes, along with the cauliflower and lentils if you are using them. Keep cooking for about 45 minutes, until the vegetables are soft and the meat is tender.
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