Cape pumpkin bredie

Name: Cape pumpkin bredie
Yield: 8 servings
Cuisine: Boil
Ingredients: 500.00 g lamb; 500.00 g lamb flank; 2.00 onions large, chopped; 1.00 garlic cloves, crushed; 2.00 cloves; 5.00 ml salt; 125.00 ml stock meat; 1.00 kg pumpkin peeled, chopped

8 servings

Rate this recipe

Vegetables

By Food24 November 03 2009

Print Recipe

225

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (8)

500.00 g	lamb
500.00 g	lamb — flank
2.00	onions — large, chopped
1.00	garlic — cloves, crushed
2.00	cloves
5.00 ml	salt
125.00 ml	stock — meat
1.00 kg	pumpkin — peeled, chopped

Tap for ingredients

Method:

1. Brown meat in a heavy-based saucepan without adding cooking oil.
2. Add onion and garlic and sauté until the onion is translucent.
3. Add all the ingredients except pumpkin. Cover and simmer until meat is almost tender.
4. Place pumpkin on top of meat about 30 minutes before serving and simmer until tender.