Ingredients

Method

For the bredie:
• 45 ml olive oil
• 1 kg mutton stewing chunks (we used bulk chops, cut into cubes)
• 2 onions, chopped
• 2 cloves garlic, finely chopped
• 10 ml ground coriander
• 10 ml ground cumin
• 10 ml ground cinnamon
• 5 ml ground ginger
• 10 whole cloves
• 2 bay leaves
• 30 ml tomato paste
• 1 kg fresh ripe tomatoes, cut into cubes
• 10 ml sugar
• 400 ml mutton stock
• about 500 g baby potatoes, halved
For the polenta:
• 500 ml milk
• 500 ml chicken stock
• 1 cup polenta
• salt and pepper, to taste
• ½ cup grated parmesan cheese

Method

Ingredients

 

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For the bredie:

1. In a medium-large cast iron pot/potjie (over the fire) or heavy based pot (over stove top), heat the oil and fry the meat in batches until lightly brown on all sides (don’t cook all the way through yet). Remove from the pot, then add the onions & garlic and fry until soft.

2. Add the spices and bay leaves and continue to fry for a minute, then add the tomato paste and stir. Add the tomatoes, sugar & stock, stir and return the meat to the pot.

3. Return to a simmer, then cover with a lid and simmer over low heat until the meat is almost tender (about 1,5-2 hours), then add the potatoes, stir, and cook until the potatoes are tender (another 30-40 minutes). Serve hot, scattered with chopped parsley, with creamy polenta.

For the polenta:

1. Add the milk and stock to a medium size pot and bring to a simmer. Add the polenta all at once and stir continuously until the polenta thickens (about 3-5 minutes).

2. Season with salt and pepper, stir in half of the parmesan, and serve topped with the remaining parmesan.

Find more lamb recipes here. 

Learn more about cooking with lamb on the Lamb and Mutton SA website: cookingwithlamb.com

Photograph: Tasha Seccombe