Recepten / Recipes

  • South-African lamb bredie


    • 2 eieren500 grams tomatoes
    • 2 red chillies
    • 600 grams lamb cutlets
    • 2 tablespoons flour
    • 3 tablespoons oil
    • 2 small onions
    • 3 cloves garlic
    • 1 cm fresh gingerroot
    • 1 teaspoon ground kardemon
    • 1 teaspoon ground koriander (ketoembar)
    • 1.5 tablespoon fresh Italian seasoning
    • 1 tablespoon soft Brown sugar
    • 150 ml meat stock

    Peel the tomatoes, remove the seeds and cut them in chunks. Remove the seeds from the chillies and chop them up fine. Cut the meat in large pieces, rub them in pepper and roll them in flour. Heat the oil in a frying pan and bake the meat for 4 – 6 minutes over high heat. Add the onion rings, crushed garlic and grated gingerroot and stir-fry it softly for 2 to 3 minutes. Stir in the kardemon, koriander, Italian seasoning, red chillie, tomato, soft brown sugar and stock. Flavour it with salt and slowly simmer the meat in 45-60 minutes until tender leaving the lid slightly tilted (stirring regularly). Take the lid off the pan and let the juices evaporate for 15-20 minutes until you get a thick sauce. Finger licking good with boiled potatoes.