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Author Notes: A bredie is what South Africans call a slow-cooked stew. It is characterized by a single, seasonal vegetable, which is balanced by lamb. It is Cape Malay in origin. - Marie Viljoen
- 2 onions, thinly sliced
- 3 garlic cloves, sliced
- 4 tablespoons olive oil
- 3 lamb shanks, cut across the bone in three places, and seasoned
- 2 bunches spinach, well washed and stripped off stalks if tough
- 1 teaspoon sumac, powdered
- 2 hot red chiles
- 5 allspice berries
- Salt and pepper
- In a casserole braise over medium heat, the 2 sliced onions and 2 cloves of garlic in some olive oil until lightly coloured.
- Add the seasoned lamb pieces slowly and brown.
- Add 1 teaspoon of sumac, 2 chiles, 5 allspice berries. Stir.
- Add the bunches of washed spinach, press down, and squeeze a lid on top. You may have to add the spinach in stages, as it wilts and makes room for more.
- Once the spinach has wilted enough, add water to reach just below the top of the meat, cover with a lid, bring to a simmer, and then turn the heat down and cook gently for about one and a half to two hours, until the lamb is falling from the bones. Take the lid off if you'd like to reduce to the juices more.
- Taste and check seasoning.
- Serve as is, with spoons for the juice, or over a bed of rice.
- This recipe was entered in the contest for Your Best Way to Cook Greens