Lamb and Carrot Stew (Bredie) Recipe
A popular Cape Malay dish especially in winter. Serve with white rice.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Peeler
- Ladle
- Serving bowl
Ingredients
- 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
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