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Lamb bredie recipe



Bredie is Malay for stew. This dish is a real winter warmer.

15m prep
3h cook
6 servings

9 Ingredients

* 5 tbsp flour

* 1 tsp dried rosemary

* 12 lamb forequarter or chump chops (not cutlets)

* 2 tbsp olive oil

* 3 red onions, finely chopped

* 15 ripe tomatoes, finely chopped

* 2 tbsp brown sugar (preferably muscovado)

* 5 sprigs of fresh rosemary, finely chopped

* 2 cups fresh peas

4 Method / Steps

Step 1

Preheat the oven to 180°C.

Step 2

Mix the flour and dried rosemary with a pinch of salt and pepper. Coat the lamb in the mixture. Heat oil in a non-stick frypan over high heat and fry the lamb in batches for 2 minutes on each side until browned.

Step 3

In a large bowl, combine the onion and tomato, then season with salt and pepper. Lay 6 of the lamb pieces in the bottom of a large, deep baking dish and top with half the tomato mixture. Sprinkle over 1 tablespoon of sugar and half the fresh rosemary. Repeat for the second layer.

Step 4

Cover with foil and bake for 3-4 hours or until the meat falls off the bone. When you are ready to serve, blanch the peas in boiling water for 1 minute, drain, and then stir them through the lamb. Serve on a bed of mashed potato.

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