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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
onions, thinly sliced
garlic cloves, sliced
tablespoons olive oil
lamb shanks, cut across the bone in three places, and seasoned
bunches spinach, well washed and stripped off stalks if tough
teaspoon sumac, powdered
hot red chiles
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