Lamb Bredie

Bredie is Malay for stew. This dish used to be a poor mans food in South Africa, but nowadays its a real winter warmer.

The ingredient of Lamb Bredie

• 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 fresh rosemary finely chopped
• 2 cups fresh peas

The Instruction of lamb bredie

• preheat the oven to 180u00b0c
• mix the flour and dried rosemary with a pinch of salt and pepper coat the lamb in mixture heat oil in a non stick frypan over high heat and fry the lamb in batches for 2 minutes each side until browned
• 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
• 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 then stir them through the lamb serve on a bed of mashed potato

Nutritions of Lamb Bredie

fatContent: 704 333 calories
saturatedFatContent: 45 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 27 grams carbohydrates
fibreContent: 18 grams sugar
proteinContent: n a
cholesterolContent: 43 grams protein
sodiumContent: 116 milligrams cholesterol

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