Lamb and cabbage bredie
|600||lamb — neck|
|2||onion — chopped|
|250 g||bacon — chopped|
|500 ml||beef stock — or lamb stock|
|1||cabbage — chopped, steamed|
|4-6||potatoes — peeled and cubed|
|salt and freshly ground back pepper|
Heat the oil and brown the meat. Remove from the pot and sauté onions until golden brown and soft.
Add the bacon and fry until cooked through. Return the meat to the pot, together with the stock, and simmer gently for 1 hour or so, until the meat is tender. Add more water if necessary.
Add the potatoes and steamed cabbage and simmer for another 40 minutes (adding more water if necessary).
Serve on fluffy white rice.
Reprinted with permission of Bits of Carey.