Carrots and Pea Bredie
Salwaa’s Carrots & Peas Bredie
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
2 Tbsp cooking oil
1 large onion, peeled and chopped
500g mutton, lamb or beef pieces
800g carrots cut into julienne strips
3 large potatoes, peeled and cut into quarters
1½ cups frozen peas
1/2 tsp ground allspice or 5 whole allspice
1-2 green chillies
2 tsp salt or to taste
Hot water as needed
Chopped parsley for garnishing
Heat oil in a large saucepan and braise onions until golden brown, 5-10 mins.
Add washed and drained meat and braise until dark brown, 10-15 mins.
The meat should be as brown as you can get it.
Add salt, chillies, allspice and enough water; simmer until meat is nearly tender, 15-20 minutes or longer if using mutton.
Add carrots and potatoes, cook until potatoes are nearly soft.
Add frozen peas and cook a further 10 mins or until potatoes are soft.
Garnish with chopped parsley.
Serve with white rice and atchars.
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Posted on 17/05/2021, in Bredies, Carrots and Peas Bredie and tagged bredie, Cape Malay, Cape Malay Foods, Cape Malay Recipes, Salwaa’s Cape Malay Kitchen, Traditional Cape Malay Food, Traditional Food. Bookmark the permalink. Leave a comment.