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Just the thing to warm the cockles of your heart on a cold, wet day. Falling in the slow-food category, this dish is best made the day before ... slowly, with love and care and taking it easy. Then it can chill until reheated and served as a steaming bowl of love and nourishment. Yum!

Rich & Spicy Lamb & Carrot Bredie
Cold day comfort!


  • 1,2 kg lean lamb chops
  • about 250 ml seasoned cake flour
  • 60 ml sunflower oil
  • 2 large onions, chopped
  • 30 ml coriander seeds, crushed
  • 30 ml cumin seeds, crushed
  • 10 ml turmeric
  • 10 ml fresh ginger root, grated
  • 1 - 2 red chilies, chopped (or to taste)
  • 2 bay leaves
  • 45 - 90 ml smooth peach or apricot jam
  • 900 ml prepared lamb or beef stock
  • 1 kg baby carrots, fresh or frozen
  • 10 - 15 ml crushed garlic
  • 90 ml mint leaves, coarsely chopped
  • zest of 1 lemon


Toss the meat in the flour to coat evenly then shake off the excess flour. Discard any leftover flour.

Heat the oil in a large saucepan and add the meat. Brown lightly, then add the onions, seeds, turmeric, ginger, chilies and bay leaves. Toss until aromatic, about 30 seconds. Add the jam and stock and bring to boil. Cover, reduce the heat and simmer for 60 - 90 minutes or until tender. Add the carrots and garlic and continue to simmer for a further 20 minutes. Taste, adjust seasoning and if necessary, increase the heat and cook rapidly until the sauce has reduced to your liking. The bredie should not be very saucy. Sprinkle with mint and lemon zest. Serve with yellow raisin rice and green beans cooked in your favourite way.

Serves 6.