Mutton and Pumpkin Bredie (Cape-Style Stew with Rice)
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Ingredients
- 600 g goat or mutton, bone-in pieces
- 400 g pumpkin
- 2 red onion
- 3 garlic cloves
- 400 ml lamb or beef stock
- 2 bay leaves
- 2 tbsp vegetable oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 617 kcal
- Protein
- 35.3 g
- Carbohydrate
- 71.7 g
- of which sugars
- 7.6 g
- Fat
- 20.6 g
- of which saturates
- 6.7 g
- Fibre
- 2.9 g
- Salt
- 1.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the vegetable oil in a large pot and brown the mutton all over, then set aside.
- 3
Peel and chop the onion, add to the pot and cook for 10 minutes until softened.
- 4
Stir in the garlic, then return the mutton to the pot with the stock and bay leaves. Cover and simmer for 1 hour until almost tender.
- 5
Peel and cube the pumpkin, add to the pot and cook for a further 20 minutes until tender.
- 6
Serve with the rice.
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