Lamsbredie met Meksikaanse geure / Mexican-style lamb stew
Resep
Lamsbredie met Meksikaanse geure
Min winteretes kan by ’n geurige bredie kersvashou – perfekte koesterkos. Hierdie aromatiese bredie word met ’n variasie van speserye gemaak en jy kan besluit hoe ‘warm’ dit moet wees.
Lewer 4 – 6 porsies
Bestanddele
15 ml (1 e) olyfolie
1,5 kg stowe skaap-, lams- of selfs beesvleisvleis, in blokkies gesny en oortollige vet verwyder
2 uie, gekap
2 knoffelhuisies, gekneus
3-4 wortels, in diagonale skywe gesny
1-2 klein rooi brandrissies, of na smaak, gekap (ontpit, indien verkies)
5 ml (1 t) rooipeper of meer na smaak
5 ml (1 t) gewone paprika
10 ml (2 t) gemaalde komyn
10 ml (2 t) gemaalde koljander
250 ml (1 k) lemoensap
250 ml (1 k) Rooibos of groenteaftreksel
1 x 410 g blik gekapte tamaties
1 x 50 g pakkie (50 ml) tamatiepasta
30 ml (2 e) gekapte vars origanum
2 lourierblare
1 x 410 g blik rooi nierbone, gedreineer
suurlemoensap, sout en swartpeper na smaak
Om mee voor te sit
tortillas of rotis (opsioneel)
vars slaaibestanddele, soos rooi of oranje soetrissie, tamaties, avokado in blokkies gesny en mieliepitte
sprietuie, in dun diagonal skyfies gesny
ongegeurde jogurt of suurroom
vars koljanderblare, suurlemoen- of lemmetjiewiggies
- Verhit die olie oor matige hitte ’n groot kastrol en verbruin die vleis in sarsies tot goudbruin. Skep uit en hou eenkant.
- Soteer die uie, knoffel en wortels vir ’n paar minute in die kastrol. Roer die brandrissie en speserye by en soteer tot aromaties.
- Skep die vleis terug in die kastrol. Roer die lemoensap, Rooibos of aftreksel, tamaties en tamatiepasta, origanum en lourierblare by.
- Bring die vloeistof net tot kookpunt en verlaag dan die hitte. Prut met die deksel vir 1½ – 2 ure, of tot die vleis sag is. Dit moenie te vinnig kook nie, dan word die vleis taai.
- Roer die bone by en geur na smaak. Prut die bredie vir nog 10 minutes tot deurwarm.
- Sit met die bykomstighede van jou keuse voor. Warm tortillas of rotis is heerlik om die sous mee op te vee en die vars slaaibestanddele maak dit kleurvol en gee die gereg ’n interessante tekstuur.
- Laat elkeen aan tafel hul eie kombinasie van bestanddele by die bredie skep. Lepelsvol jogurt of suurroom, koljanderblare en suurlemoen of lemmetjie is baie tipies met die Meksikaanse geure.
Wenk
- Maak die bredie in ’n drukkastrol: volg die stappe soos hier bo en prut op die hoogste stelling vir net 1 uur of 1 uur en 15 minute vir groter stukkies vleis.
Recipe
Mexican-style lamb stew
This hearty stew warms you up from the inside out. It packs a flavour punch and is the perfect meal to share around a table this winter. You can easily adapt the spicy kick according to your preference.
Serves 4 – 6
Ingredients
15 ml (1 tbsp) olive oil
1,5 kg stewing mutton, lamb or even beef on the bone, cubed and excess fat removed
2 medium onions, chopped
2 cloves of garlic, crushed
3-4 carrots, cut in thick diagonal slices
1-2 small red chillies or to taste, chopped (seeded if preferred)
5 ml (1 tsp) cayenne pepper or to taste
5 ml (1 tsp) paprika
10 ml (2 tsp) ground cumin
10 ml (2 tsp) ground coriander
250 ml (1 cup) orange juice
250 ml (1 cup) Rooibos or vegetable stock
1 x 410 g tin chopped tomatoes
1 x 50 g sachet (50 ml) tomato paste
30 ml (2 tbsp) chopped fresh origanum
2 bay leaves
1 x 410 g tin red kidney beans, drained
lemon juice, salt and pepper
To serve
tortillas or rotis (optional)
fresh ingredients of your choice, like red or orange peppers, tomatoes, avocado and corn
spring onion, cut in thin diagonal slices
plain yoghurt or sour cream
fresh coriander leaves, lemon or lime wedges
Method
- Heat oil in a large pot over a medium temperature and brown the meat in batches until golden brown. Spoon out and set aside.
- Sauté the onions, garlic and carrots for a few minutes. Stir in the chillies and spices and sauté until aromatic.
- Return the meat with orange juice, Rooibos or stock, tomatoes and tomato paste with the origanum, and bay leaves. Stir through and bring to the boil.
- Simmer with the lid on for 1½ – 2 hours or until the meat is tender. Don’t allow the stew to simmer too quickly, as the meat could become tough.
- Stir in the beans and season to taste. Simmer with the lid for another 10 minutes or until heated through.
- Serve stew with a side dish of your choice. Warm tortillas or rotis are delicious to mop up the delicious sauce and the fresh ingredients add lots of colour and texture. Let everyone at the table assemble their own bowl. Enjoy with your choice of fresh ingredients and other accompaniments, like sour cream or yoghurt, fresh coriander and lime or lemon wedges, all typical Mexican ingredients.
Tip
- Make this stew in a pressure cooker: follow the above steps in this recipe and cook on the highest setting for 1 hour to 1 hour and 15 minutes for bigger pieces of meat.
Hierdie Lamsbredie met Meksikaanse geure was deel van ‘n kos-artikel in LiG Tydskrif, Winter 2024.
Foto: Adel Ferreira Photography.