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Recipe: Lamb, butternut and spinach bredie

Serves 4

December 12, 2011 11:24
lamb bredie

By

clarissa hyman,

Clarissa Hyman

1 min read

This mild spicy stew, with a touch of sweetness, is a traditional South African dish usually made with mutton. Bredie is the Afrikaans word for "stew", but the dish is in fact of Cape Malay origin. I was intrigued to discover on a recent trip to Cape Town, a newly published book by Xoliswa Ndoyiya, who has cooked for Nelson Mandela for two decades. Among many fascinating stories, she reveals how her first employer in Johannesburg taught her to make traditional Jewish dishes such potato latkes. She then became the cook at a Jewish old-age home until leaving to work for Mandela. Latkes are one of his favourites - and they would go particularly well with this version of the rainbow nation classic.

Serves 4

Ingredients

● 4 onions, chopped
● 1kg casserole lamb (eg neck), chopped into pieces
● 5 tbsp olive or rapeseed oil
● 1 heaped tsp ground allspice
● 2 cinnamon sticks
● 3 cardamom pods
● 5 cloves
● 500ml vegetable or chicken stock
● 3 tbsp honey
● Salt
● 1 large butternut squash, peeled and cut into chunks
● 120g baby spinach (washed)