Lamb Bredie (Lamb Stew)
A lamb bredie (bree – eh – die) is just another name for a lamb stew. But whereas a stew is typically cooked in a large amount of stock, a bredie uses hardly any stock and relies on the juices from the vegetables to form the liquid component of the dish. This recipe for lamb bredie was given to me by my mother-in-law, many years ago, and it’s remained a firm family favourite over the years.
Ingredients
- 2 1/4 pounds / 1kg lamb ribs (cut into riblets)
- 1 large onion (chopped into 1cm dice)
- 2 stalks celery (chopped into 1cm lengths)
- 1 large potato (grated (approximately 1 cup)
- 1/4 small cabbage (shredded 1 1/2 cups)
- 3 medium potatoes (peeled and coarsely chopped (approximaately 2 cups))
- 2 medium carrots (peeled and chopped into 1cm lengths (approximately 1 cup))
- 1 cup green beans (chopped into 2" lengths)
- 3 medium tomatoes (grated)
- 1 - 2 cups lamb or vegetable stock (made with a stock cube)
- 2 tablespoons worcestershire sauce
- 1 tablespoon tomato puree
- 1 teaspoon salt
- 2 tablespoons sunflower oil
Instructions
- 1
--- Preparation ---
- 2
Trim any excess fat from the ribs
- 3
Peel the onions and wash the celery and chop them into 1cm pieces
- 4
Grate the potato. Shred the cabbage.
- 5
Peel the potatoes and cut into 2cm chunks. Peel the carrots and chop into 1cm pieces. Top and tail the beans and cut them into 2cm lengths. Grate the tomatoes.
- 6
Dissolve 1 lamb or vegetable stock cube into 1 cup of boiling water.
- 7
--- Cooking instructions ---
- 8
Set the pressure cooker to the saute (or browning) function and heat the sunflower oil. Add the lamb and allow it to brown on all sides. You can turn the lamb with a pair of tongs.
- 9
Once the ribs are browned remove them from the pan and set aside.
- 10
Add the onions and celery to the pressure cooker, and stir them until they start to soften.You will find that the lamb released some of its fat so you shouldn't have to add any additional oil.
- 11
Mix the tomato puree, Worcestershire sauce and half of the salt into the stock and add it to the onions in the pan. Stir, scraping the bottom of the pan to loosen any sticky residue left over from browning the meat.
- 12
Stir in the grated potato, the shredded cabbage, the grated tomatoes and then add the bowned lamb.
- 13
Cook for 30 minutes on the 'Stew' function (or the highest setting on your own pressure cooker).
- 14
Release the pressure, stir, and then add the rest of the vegetables and cook on the highest setting (Stew) for a further 10 minutes.
- 15
Taste for seasoning and add the remaining salt if necessary.
- 16
Serve over rice, or with chunks of crusty bread.
Cook it from the original
This recipe comes from foodleclub.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on foodleclub.com