Lamb And Carrot Stew Bredie Recipes

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LAMB AND CARROT STEW (BREDIE)



Lamb and Carrot Stew (Bredie) image

Make and share this Lamb and Carrot Stew (Bredie) recipe from Food.com.

Provided by muffin207

Categories     Stew

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 15

20 ml sunflower oil
2 onions, thinly sliced
2 whole allspice
3 whole cloves
2 cinnamon sticks
600 g mutton or 600 g lamb, pieces
1 teaspoon salt
1 teaspoon dried red chilies or 1 teaspoon chili powder
2 teaspoons fresh ground ginger-garlic paste
4 -5 large carrots, sliced
250 ml water
2 teaspoons sugar
4 medium potatoes, quartered
nutmeg, for sprinkling
1 whole green chili pepper

Steps:

  • Heat oil.
  • Add all spice, cloves and cinnamon sticks when it starts to sizzle add onions. Braise until a nice golden brown colour. (This is important as it gives and flavour and colour) .
  • Add meat, salt, red chili and ginger and braise/simmer meat till dark brown and nearly tender about 35-40 minutes. You can add sugar now if you want to brown meat quicker. Adding water if necessary--only to prevent burning.
  • Add sugar, water, carrots and potatoes and green chili if using. Cook over medium heat until meat is tender, vegetables are done and stew is blended about 20-30 minutes.
  • Check if salt is correct for you as carrots tend to draw out salt and adjust if it needs to be.
  • You may add a few handfuls of frozen peas if you wish.
  • Sprinkle nutmeg over stew before serving. Serve hot with rice.

Nutrition Facts : Calories 452.4, Fat 21.4, SaturatedFat 8, Cholesterol 96, Sodium 507.1, Carbohydrate 35.6, Fiber 5.6, Sugar 6.8, Protein 29.4

LAMB STEW WITH TURNIPS AND SWEDES



Lamb Stew with Turnips and Swedes image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 pounds boneless lamb shoulder
Salt and freshly ground black pepper
3 medium onions, peeled and quartered, or 12 baby onions
1 leek, white and light green, coarsely chopped
5 swedes (rutabagas), peeled and quartered
2 turnips, peeled and cut into eighths
2 1/2 cups lamb stock or water
12 baby red-skinned potatoes
4 tablespoons unsalted butter
4 tablespoons flour
1/4 cup freshly chopped parsley
1 tablespoon chopped fresh chives

Steps:

  • Cut the shoulder meat into 1 1/4-inch cubes and trim off the large chunks of fat. Place the fat in a heavy pan or Dutch oven over medium low heat and cook until the fat runs out, about 5 minutes. Discard any solid bits of fat that remain.
  • Season the meat with salt and pepper and add to the hot fat. Brown meat on all sides, working in batches if necessary, about 5 minutes per batch. Transfer browned meat to a casserole. Add the onions, leeks, swedes, and turnips to the pot, season with salt and pepper, and brown lightly in the fat. Add the vegetables to the casserole. Pour the stock into the pan, bring to a boil, and stir to dissolve the caramelized bits. Pour into the casserole. Lay the potatoes over the vegetables in the casserole, season with salt and pepper, and bring to a boil over the stove.
  • Cover the casserole, reduce heat to medium-low, and simmer until the lamb is tender and vegetables are cooked, stirring occasionally, about 1 hour.
  • When stew is cooked, pour off cooking liquid into a clean saucepan. Skim off any excess fat and bring liquid to a simmer. In another saucepan, make a roux by melting the butter, then whisking in the flour until it forms a smooth paste. Cook roux over low heat for 2 minutes. Add roux to cooking liquid, whisking until thickened slightly. Add parsley and chives, taste for seasoning, and pour back over casserole. Bring casserole back up to a simmer and serve immediately.

CABBAGE BREDIE (STEW)



Cabbage Bredie (Stew) image

In the Cape Maly Cookbook by Faldelah Williams she says that Bredies is an old Cape name for a dish of meat and vegetables stewed together so that the flavours intermingle and it is impossible to separate the one from the other. The unique flavour of the bredie is determined by the vegetable used. Although almost any vegetable can be used the meat is almost always lamb or mutton. Mutton is ideal for bredies as the long slow simmering tenderizes it and brings out the full flavour. Recipes for bredies have been handed down through many generations and they changed very little in character over the years. The flavour is delicious that there is no need for additional herbs and spices.

Provided by muffin207

Categories     Stew

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 17

2 onions, thinly sliced
30 ml sunflower oil
1 kg mutton rib, cut in pieces, add maybe
2 mutton bones with marrow, for extra flavour but this is (optional)
7 ml salt
5 whole cloves
2 whole allspice
3 peppercorns
1 medium cinnamon stick
10 ml freshly ground ginger-garlic paste
5 ml crushed dried red chilies or 5 ml chili powder, if you like
1 whole green chili (optional)
10 ml sugar
150 ml water (please see note)
1 medium cabbage, shredded finely or 1 large cauliflower, broken into florets maybe used
3 medium potatoes, quartered
nutmeg

Steps:

  • NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER.
  • Heat oil in heavy casserole or soup pot. Add cloves, peppercorns, and allspice. Once it starts sizzling add onions. Brown your onions nicely (my mom always said that if you brown the onions to a nice golden colour you will have a better tasting and looking bredie; not browning the onions nicely will give you a grey colour bredie which we don't want).
  • Add meat and simmer slowly till meat is done and well browned.
  • Add salt, chillies, ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended.
  • Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary, (the pot is becoming dry).
  • Sprinkle with nutmeg before serving.
  • Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish.
  • Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion, 1 green chilie chopped, 5ml sugar and 30 ml vinegar. Good with hot curries.

Nutrition Facts : Calories 268.7, Fat 7.5, SaturatedFat 1.1, Sodium 890.4, Carbohydrate 48, Fiber 11.1, Sugar 11, Protein 6.9

TOMATO BREDIE



Tomato Bredie image

This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.

Provided by WILLIAM R

Categories     World Cuisine Recipes     African

Time 2h30m

Yield 6

Number Of Ingredients 14

1 tablespoon vegetable oil
3 ½ pounds lamb or mutton breast chops, chopped into portions
2 tablespoons cake flour
1 large onion, chopped
2 ¼ pounds fresh tomatoes, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 whole white peppercorns
2 bay leaves
1 teaspoon brown sugar
1 tablespoon white vinegar
1 dash Worcestershire sauce
1 cube beef bouillon cube
2 medium potatoes, quartered

Steps:

  • Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
  • Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
  • Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 25.3 g, Cholesterol 134.2 mg, Fat 31.2 g, Fiber 4.4 g, Protein 36.8 g, SaturatedFat 12.4 g, Sodium 633.1 mg, Sugar 6.9 g

HEARTY LAMB AND VEGETABLE STEW



Hearty Lamb and Vegetable Stew image

Provided by Shullie Neumark

Categories     Soup/Stew     Lamb     Vegetable     Sauté     Stew     Winter     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 13

1 1/2 pounds lamb stew meat, cut into 1-inch pieces
1 tablespoon all purpose flour
3 tablespoons olive oil
1 large green bell pepper, cut into 1-inch pieces
1 medium onion, finely chopped
3 3x1/2-inch strips lemon peel
2 garlic cloves, chopped
2 small bay leaves
2 cups low-salt chicken broth
1 tablespoon tomato paste
4 medium carrots (about 8 ounces), peeled, cut into 1-inch pieces
1 cup frozen petite peas
Chopped fresh parsley

Steps:

  • Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add half of lamb and sauté until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb. Heat remaining 1 tablespoon oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.

LAMB STEW WITH POTATOES AND CARROTS



Lamb Stew With Potatoes and Carrots image

Provided by Christopher Idone

Categories     dinner, one pot, main course

Time 4h30m

Yield Six to eight servings

Number Of Ingredients 13

8 tablespoons unsalted butter
3 tablespoons vegetable oil
5 pounds lamb shoulder and breast, boned and trimmed and cut into 2-inch pieces
Salt and freshly ground pepper to taste
4 cups lamb stock or half lamb and half veal stock (see note below)
1/2 teaspoon crushed dried sage
2 ounces Scotch (optional)
4 medium russet potatoes, peeled and quartered lengthwise
2 bunches finger carrots, scraped
1 pint pearl onions
4 small turnips
2 tablespoons sugar
1/2 cup finely chopped parsley

Steps:

  • Preheat oven to 275 degrees.
  • In a large skillet melt two tablespoons of butter with one tablespoon of oil over high heat. Season one-third of the lamb pieces with the salt and pepper and brown the meat on all sides until lightly crusted, about 10 minutes. Place the browned meat pieces in a large casserole or Dutch oven and reserve. Pour off the fat from the skillet. Add one cup of stock and bring to a boil and deglaze the pan by scraping up the brown bits from the bottom of the pan. Pour the boiled stock into the casserole and repeat the process two more times until the meat and three cups of stock have been used.
  • Add the remaining cup of stock to the casserole. Add the sage and Scotch and cover and bake for one-and-a-half hours. Allow to cool to room temperature. Cover and refrigerate for 24 hours.
  • Preheat the oven to 300 degrees and remove the casserole from the refrigerator. Skim off the residue of cold fat and place the casserole, covered, in the oven and bake for 30 minutes while you prepare the vegetables.
  • In a pot of lightly salted boiling water, cook the potatoes for 10 minutes or until slightly resistant when pierced with a knife. Remove the potatoes with a slotted spoon and set aside. Add the carrots to the boiling water and cook for four minutes or until slightly resistant when pierced with a knife. Drain and set aside. When the stew has baked for 30 minutes, add the partially cooked potatoes and carrots to the stew for an additional 30 minutes.
  • Meanwhile, trim the pearl onions and cut an "X" at the base of each. Bring a pan of lightly salted water to a boil. Add the onions and cook until tender, about eight minutes. Drain and rinse the onions under cold running water. Drain again and remove the outer skins. Set aside.
  • Peel the turnips and cut in half and into one-quarter-inch wedges. Bring a saucepan of lightly salted water to a boil. Add the turnip wedges and cook until crisp tender, about four minutes. Drain and rinse under cold running water. Drain again and set aside.
  • In a medium saute pan, melt the remaining two tablespoons of butter over medium heat and add the onions and turnips. Sprinkle with the sugar and continue to cook until the onions and turnips are golden and caramelized, tossing often. About 10 to 15 minutes.
  • Ladle the stew meats, potatoes and carrots onto heated plates or soup plates with some of the sauce. Divide the onions and turnips among the plates and sprinkle with the chopped parsley. Serve immediately.

Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 38 grams, Carbohydrate 35 grams, Fat 78 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 34 grams, Sodium 1502 milligrams, Sugar 9 grams, TransFat 1 gram

TOMATO LAMB BREDIE



Tomato Lamb Bredie image

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is best prepared in a heavy-bottom cast-iron pot or potjie. I've adapted it in a recipe that takes just over an hour to cook. Traditionally, this type of dish would probably have been made with just the lamb knuckles, but I've added the shoulder to provide some additional meat. The sweet and savory flavors are wholly authentic; the dish is like a curry with an extra measure of sweetness to balance the hot spice. You'll taste the delightful hint of cinnamon, which speaks unmistakably of the Orient. It's great with aromatic basmati rice, flavored with chicken stock, turmeric, garlic, and raisins.

Provided by Colin Cowie

Categories     Soup/Stew     Herb     Lamb     Potato     Tomato     Sauté     Dinner     Meat     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil)
2 large yellow onions, coarsely chopped (about 4 cups)
3 bay leaves
3 cinnamon sticks
2 1/2 pounds lamb knuckles, cut into 1 1/2-inch cubes
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1/4 cup white wine
1 large ripe tomato (1/2 pound) peeled and chopped
4 garlic cloves, crushed
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
1 spicy red dry chili pepper, crushed (approximately 1 tablespoon; the amount can be adjusted according to taste), or 1/2 tablespoon hot red pepper flakes
2 1/2 tablespoons tomato paste
4 medium potatoes, peeled, quartered and placed in a bowl of cold water
2 1/2 tablespoons sugar
2 tablespoons chopped flat-leaf parsley or cilantro, for garnish

Steps:

  • 1. Place 2 1/2 tablespoons of the oil in a large Dutch oven, Crock Pot, or cast-iron stew pot over medium heat. Add the onions, bay leaves, and cinnamon sticks and sauté, stirring constantly for about 10 minutes, or until golden. Remove from the pot and set aside.
  • 2. Dust the meat with flour and divide it into two batches. Add 1 tablespoon of oil to the pot over medium heat, add the first batch of meat, and brown on all sides, approximately 5 minutes. Remove the browned meat from the pot and set aside. Add the remaining tablespoon of oil to the pot and repeat the browning process for the second batch. Remove excess grease from the pot by using a large ladle or spoon.
  • 3. Add the white wine to the pot, reduce the heat, and deglaze using a wooden spoon. Return the reserved meat and the onions, bay leaves, and cinnamon stick to the pot. Add the tomato, crushed garlic, salt and pepper, chili, and tomato paste. Cover the pot and simmer over medium heat for 40 minutes, stirring from time to time. Add the potatoes and sugar, and cook until tender, about 20 minutes. Remove the lid from the pot, stir, and cook, for a final 15 minutes. Garnish with chopped parsley or cilantro and serve the bredie hot with rice on the side.

LAMB, CARROT, AND WHITE BEAN CURRY STEW



Lamb, Carrot, and White Bean Curry Stew image

Based on the ingredients of the lula kebab, this Middle Eastern-derived recipe uses ground lamb, carrots, and white beans to create a tasty stew-like dish for serving over rice. It's good for those one-bowl meals and reheats well. The flavors get even better after a day. Add more meat and fewer beans if you like a meatier dish. Also, you can mix in beef with lamb, but the lamb flavor is essential. I like cumin, but you can always take away the spice, or try adding a minced serrano chili pepper or two for some heat.

Provided by schienke

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 6

Number Of Ingredients 15

1 pound ground lamb
1 onion, grated
1 egg
3 tablespoons minced fresh dill
¼ cup minced fresh cilantro
2 teaspoons coarse salt
1 tablespoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 teaspoon ground black pepper
¼ cup olive oil
1 (8 ounce) package baby carrots
2 (15.5 ounce) cans cannellini beans
1 cup water
1 tablespoon sour cream

Steps:

  • Mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.
  • Heat the olive oil in a skillet over medium-high heat. Crumble the lamb mixture into the skillet and cook until no longer pink, 5 to 10 minutes. Add the carrots to the mixture; reduce heat to medium. Pour in the contents of the 2 cans of beans and the water; stir. Simmer mixture 25 minutes. Stir the sour cream through the mixture; cook until the liquid thickens, 5 to 10 minutes.

Nutrition Facts : Calories 457 calories, Carbohydrate 27.9 g, Cholesterol 105.5 mg, Fat 26.1 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 1185.8 mg, Sugar 3.5 g

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From itsmykitchenandillfryifiwantto.com


BEST SLOW COOKER LAMB STEW RECIPE [VIDEO] - THE FLAVOURS OF KITCHEN
2021-02-03 Deglaze the roasting pan with ⅓ cup of wine. Scrap any brown bits stuck at the bottom. Once the wine has reduced, add ½ cup of stock (out of total of 3 cups) to the pan and mix. Add browned lamb chunks, sauteed onion and garlic, rest of the ingredients, remaining stock to the slow cooker. Check the seasoning.
From theflavoursofkitchen.com


CARROT BREDIE WITH LAMB SHANKS - SARIE
2017-09-14 Heat oven to 180 ºC. Pour about 60 ml of olive oil into an oven dish. Place lamb shanks in dish and add onions and garlic. Place rosemary on top of meat and season with salt and pepper. Pour over rest of the olive oil and cover dish with tinfoil. Place in oven and roast for 1 hour and 15 minutes. Remove tinfoil and add carrots.
From netwerk24.com


CAPE CLASSIC: CASS ABRAHAMS’ TOMATO BREDIE RECIPE
2020-06-28 Add meat, ginger and cardamom pods and stir thoroughly. Turn down the heat, cover saucepan with a tightly-fitting lid and simmer gently for …
From thesouthafrican.com


TRADITIONAL SLOW COOKER IRISH LAMB STEW RECIPE - THE SPRUCE EATS
2021-08-27 Quarter the potatoes (peel if desired.) Add the lamb to the slow cooker along with the turnip, carrots, onions, potatoes, salt, and pepper. Add 2 cups of water or stock. If you use regular stock or broth with salt, don't add until the end of the cooking time. Add 2 cups water and cook on low, covered, for 8 to 10 hours.
From thespruceeats.com


TAMATIE BREDIE RECIPE | TOMATO AND LAMB STEW | SOUTH AFRICAN …
Tamatie bredie "tomato stew" is South African comfort food at its best. Tender lamb pieces cooked in a rich and flavorful tomato base with delicious and arom...
From youtube.com


LAMB BREDIE RECIPE | RECIPELAND
Add lamb to dutch oven ; brown lamb pieces in hot oil, adding more oil if neccessary. Add cabbage, carrots green chilli peppers, cinnamon stick, and whole cloves . Bring to boiling, reduce heat. cover. Simmer for 1¼ hr. Do not stir. Add water only if necessary. Remove cinnamon and cloves. Skim off fat . Add Photo.
From recipeland.com


LAMB AND CABBAGE BREDIE - FOOD24
2012-05-14 Method: Heat the oil and brown the meat. Remove from the pot and sauté onions until golden brown and soft. Add the bacon and fry until cooked through. Add the meat back to the pot together with the stock and simmer gently for 1 hour or so until the meat is tender. Add more water if necessary.
From food24.com


BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
Add the beef back into the pan and sprinkle with the flour. Stir until the flour is dissolved. Add the wine, broth, water, thyme, bay leaves, and sugar. Bring to a boil, then cover and braise in the oven for 2 hours. After 2 hours, add the carrots and potatoes. Return to the oven and continue cooking for one hour, or until the meat is fork ...
From onceuponachef.com


LAMB STEW RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2021-06-18 In a large dutch oven pot, saute chopped bacon until golden brown and the fat is released. Then, remove the bacon from the pot and set aside on a plate. Next, cook the lamb in the same pot using the bacon grease. Sprinkle with 1/4 cup flour and toss to coat, and brown the meat for about 4-5 minutes.
From sweetandsavorymeals.com


RECIPES2LIVE4: LAMB AND POTATO BREDIE (S.A. LAMB STEW)
Groenboontjiebredie (Green bean bredie): Use trimmed green beans as the vegetable. Koolbredie (Cabbage bredie): Use 1 head of chopped green cabbage as the vegetable. Other Meats: While bredies are traditionally made with mutton, don't limit yourself. Use lamb or mutton ribs, beef oxtails or even pork. Seasonings: Bredie seasonings are highly ...
From recipes2live4.blogspot.com


MUTTON STEW (LAMB BREDIE) | RAINBOW COOKING
Roll the lamb in the flour before browning the meat in heated oil. Use a heavy casserole or frying pan with a tightly-fitting lid for slow gentle simmering. Add bay leaves and onions and gently cook until onions have softened. Add salt and pepper, peppercorns, tomatoes, salt and pepper. Cover and simmer gently for for about 2 hours.
From rainbowcooking.co.nz


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