This Lamb Knuckle & Sweet Piquanté Pepper Bredie Recipe is a traditional South African stew with a unique twist. A wonderful dinner recipe for winter evenings.
1.25 kg lamb knuckle pieces or lamb neck
45 ml (3 tbsp) oil
15 ml (1 tbsp) meat spice
1 onion, chopped
1 x 400 g Tomato Puree
½ jar of PEPPADEW® Sweet Piquanté Peppers Mild Chopped or Hot Slices
5 ml (1 tsp) sugar
500 ml (2 cups) water
22.5 ml (1½ tbsp) beef stock powder
2 x potatoes, washed and diced, or 400g new potatoes
300 g green beans
- Preheat oven to 160°C & heat a big, heavy based saucepan or frying pan un-til hot and add half of the frying oil.
- Stir-fry the meat in batches until brown. Remove each batch with a slotted spoon and keep aside.
- Season the browned meat with meat spice. Brown the onion in the same pan using the rest of the oil.
- When golden, soft and glazed, add the tomato puree, PEPPADEW® Sweet Piquanté Peppers Mild Chopped or Hot Slices, sugar, water and stock powder.
- Bring to a slow simmering boil. Add the potatoes.
- If you have used an ovenproof saucepan, put the meat back into the sauce-pan or use a large casserole dish with a lid. Bake for 2 ½ hours.
- The casserole improves on standing. If time permits, prepare a day in ad-vance and leave to develop in the refrigerator.
- Use skinless chicken thighs instead of lamb knuckles but bake for 1 ½ hours.
- Classy garnish: snip about 8 sundried tomato quarters into smaller pieces and sprinkle on top together with a little freshly chopped parsley and extra PEPPADEW® Sweet Piquanté Peppers Hot Slices for garnish.