Sunday
Pampoen bredie — pumpkin
Lamb and pumpkin cooked until the pumpkin half-dissolves and thickens the gravy into something sweet, orange and comforting.
2 hours 45 minServes 6Cass's rating
Half the pumpkin should melt away and half should stay in pieces. That is the whole texture of the dish, and it is why you add it in two goes.
Method
- 01
Brown the lamb, cook the onions soft, add garlic, cinnamon and nutmeg.
- 02
Return the lamb with stock halfway up and simmer, covered, for 1½ hours.
- 03
Add half the pumpkin plus the potatoes and green pepper. Cook 30 minutes — this batch will break down and thicken the gravy.
- 04
Add the remaining pumpkin and cook a final 20 to 25 minutes, just until tender and still holding its shape.
- 05
Season with salt, pepper and the sugar. Rest 10 minutes and serve with rice.
Keep cooking
