Split pea bredie

Ingredients 12
Servings 1
Minutes 10-15 min


Serving Change
  • 250
    green split peas
  • oil
  • 2
    onions, cut into rings
  • 1
    clove garlic, crushed (optional)
  • 1
    red or green chillies, seeded and finely chopped
  • whole cloves
  • few whole coriander seeds, lightly crushed
  • 500
    cubed mutton or beef
  • salt and pepper to taste
  • 1
    meat stock, prepared with a meat stock cube
  • dash lemon juice
  • chopped parsley


10-15 min
Soak the split peas in cold water overnight. Drain well. Heat the oil in a large pan and sauté the onion, garlic and chillies till soft. Add the cloves and coriander seeds. Season the meat cubes with salt and pepper and fry till brown on the outside. Reduce the heat, add a little heated meat stock and simmer till the meat is soft. Add the split peas and extra meat stock, about 200 ml, and simmer till the peas are soft but not mushy. Season with more salt and pepper if necessary and a dash of lemon juice. Sprinkle with a little chopped parsley just before serving. Serve with rice and a salad. Serves 4.

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