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Cape Malay lamb, cabbage & potato Bredee

Method

 

  • Preheat oven to 180°C fan forced (200°C normal).
  • Briefly soak the chops in water.
  • At the same time, heat a little oil in a heavy-bottomed casserole (or pot) and gently sauté the onions with the brown sugar, nutmeg and quite a bit of seasonings until lightly caramelised, regularly stirring.
  • Then place the chops (still a little wet) on top of the onions in one layer. Season generously and top with the sliced potatoes, a little more seasonings and the cabbage. Pour the stock over the lot, cover tightly and cook in the oven for about 1-1½ hours until the lamb is very tender.
  • Layer the cabbage, potatoes and then the lamb and onions on a large plate (or individual ones). Sprinkle with the parsley and serve with a pot of mustard on the side.
  • BUDGET EATS – approx. $2.90 per person

 

Ingredients

 

  • 6 lamb shoulder chops
  • olive oil
  • 3 medium onions, sliced
  • 1 tspn brown sugar
  • ½-1 tspn ground nutmeg
  • sea salt & freshly ground pepper
  • 4 large potatoes, peeled & finely sliced
  • ½-1 Savoy cabbage, finely shredded
  • 2 cups chicken stock
  • 2 tbsp chopped Italian (flat leaf) parsley

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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