SOUTH AFRICAN BREDIES

 Bredie always taste better, served the day after it is made. You can make up a pot ahead of time and serve it for dinner the next day.

The most popular are green bean bredie, tomato bredie and cabbage bredie, potatoes and vegetable.

Ingredients

-         1 1/2 pounds stewing mutton or lamb, cut into cubes

-         3 tablespoons oil  

-         1onion, chopped

-         Seasonings to taste

-         1/2 cup water or white wine

-         1 pound vegetables

-         3 potatoes, cubed

-         Salt and pepper -- to taste 

Method

    -         Heat the oil in a large, heavy-bottomed pot over medium flame.

    -         Add the mutton or lamb in batches and brown well. Remove to a plate and set aside.

    -         Add the onion and desired seasonings to the pot and saute until the onions are cooked down and just beginning to brown, about 5 minutes.

    -       Add back the browned meat and pour in the water or wine. Bring to a boil, then reduce heat to very low, cover tightly, and simmer for about 1 1/2 hours.

    -      Stir in the desired vegetables, potatoes, salt and pepper. Increase heat to medium and return to a boil.

    -        Reduce heat to low again, cover and simmer for another 30 to 45 minutes.

-         Adjust seasoning and serve with rice or slices of hearty bread.

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