Sunday, June 16
Bredie is Malay for stew. This dish used to be a poor mans food in South Africa, but nowadays its a real winter warmer.
The ingredient of Lamb Bredie
- 5 tablespoons flour
- 1 teaspoon dried rosemary
- 12 lamb forequarter or chump chops not cutlets
- 2 tablespoons olive oil
- 3 red onions finely chopped
- 15 ripe tomatoes finely chopped
- 2 tablespoons brown sugar preferably muscovado
- 5 sprigs fresh rosemary finely chopped
- 2 cups fresh peas
The Instruction of lamb bredie
- preheat the oven to 180u00b0c
- mix the flour and dried rosemary with a pinch of salt and pepper coat the lamb in mixture heat oil in a non stick frypan over high heat and fry the lamb in batches for 2 minutes each side until browned
- in a large bowl combine the onion and tomato then season with salt and pepper lay 6 of the lamb pieces in the bottom of a large deep baking dish and top with half the tomato mixture sprinkle over 1 tablespoon of sugar and half the fresh rosemary repeat for the second layer
- cover with foil and bake for 3 4 hours or until the meat falls off the bone when you are ready to serve blanch the peas in boiling water for 1 minute drain then stir them through the lamb serve on a bed of mashed potato
Nutritions of Lamb Bredie
calories: 704 333 caloriescalories: 45 grams fat
calories: 12 grams saturated fat
calories: 27 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 43 grams protein
calories: 116 milligrams cholesterol
calories: 152 9 milligrams sodium
calories: https schema org
calories: nutritioninformation