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
Ingredients
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2
onions, thinly sliced
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3
garlic cloves, sliced
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4 tablespoons
olive oil
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3
lamb shanks, cut across the bone in three places, and seasoned
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2 bunches
spinach, well washed and stripped off stalks if tough
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1 teaspoon
sumac, powdered
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2
hot red chiles
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5
allspice berries
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Salt and pepper
Directions
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In a casserole braise over medium heat, the 2 sliced onions and 2 cloves of garlic in some olive oil until lightly coloured.
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Add the seasoned lamb pieces slowly and brown.
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Add 1 teaspoon of sumac, 2 chiles, 5 allspice berries. Stir.
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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.
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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.
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Taste and check seasoning.
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Serve as is, with spoons for the juice, or over a bed of rice.
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