Ingredients with Measurements:
- 2 lbs lamb stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup red wine
- 2 cups beef broth
- 2 lbs ripe tomatoes, chopped
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tbsp sugar
- 1/2 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the lamb and cook until browned on all sides, about 5-7 minutes.
4. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
5. Add the coriander, cumin, cinnamon, paprika, salt, and black pepper and stir to combine.
6. Pour in the red wine and beef broth and stir to combine.
7. Add the chopped tomatoes, tomato paste, bay leaves, and sugar and stir to combine.
8. Bring the mixture to a boil, then cover the pot with a lid and transfer it to the preheated oven.
9. Bake for 2-3 hours, or until the lamb is tender and the sauce has thickened.
10. Remove the pot from the oven and discard the bay leaves.
11. Stir in the chopped parsley and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 16g
- Protein: 38g
Substitutions for ingredients:
- Lamb stew meat can be substituted with beef stew meat or chicken thighs.
- Red wine can be substituted with beef broth or vegetable broth.
- Fresh tomatoes can be substituted with canned tomatoes.
Variations:
- Add potatoes, carrots, or other vegetables to the pot for a heartier meal.
- Use lamb shanks instead of stew meat for a more flavorful dish.
- Add a can of chickpeas for added protein and texture.
Tips and tricks:
- Browning the lamb before adding the other ingredients adds flavor to the dish.
- Letting the dish cook in the oven for a longer time will result in a more tender and flavorful lamb.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Crusty bread, rice, or mashed potatoes
Suggested side dishes:
- Roasted vegetables, salad, or steamed green beans
Troubleshooting advice:
- If the sauce is too thin, remove the lid and let the dish cook for an additional 15-20 minutes to thicken.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Bredie is a traditional South African stew that is typically made with lamb or beef and vegetables.
Flavor profiles:
- Savory, slightly sweet, and aromatic
Serving suggestions:
- Serve hot with crusty bread or rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: South African