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Pumpkin Bredie from South Africa
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4
pounds
stewing lamb or mutton
cut into pieces
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2
tablespoons
oil
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4
onions
sliced
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1
chili pepper
finely chopped
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6
cups
raw pumpkin
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Diced salt
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pepper
to taste
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1
pinch
cinnamon
to taste
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1
pinch
nutmeg
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1
teaspoon
sugar
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1
bay leaf
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1
piece
orange peel
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In a large skillet or stew pot, brown the meat in the oil.
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Remove pieces and set aside.
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Using the same pot, lightly saute onions and peppers until tender. Return the meat to the cook pot, along with the remaining ingredients.
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Cover with 1 cup water and simmer until tender - about an hour for lamb, and 2 or 3
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times that for mutton. Serve with rice.
Source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman