Pumpkin Bredie
Craving a flavorful and satisfying dish for Ramadan? Look no further!
Recipe by Tiffany Kate-Lyn Matthews
Serves: 4 – 6
Preparation time: 15 – 20 minutes
Cooking time: 1 hour & 30 minutes
Ingredients:
- 1 kg pumpkin, peeled and cut into chunks
- 500g beef stew meat or lamb
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large tomato, chopped
- 2 Tbsp vegetable oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 2 bay leaves
- 1-2 whole cloves (optional)
- 1-2 tbsp brown sugar (to taste)
- Salt and pepper to taste
- 2 cups beef or vegetable stock
To serve:
- Cooked rice
- Fresh coriander or parsley for garnish
How To Make Nectarine Habanero Roast Chicken
- In a large pot, heat 1 tablespoon of oil over medium heat.
- Brown the meat pieces on all sides until they’re golden and seared.
- Remove and set aside.
- In the same pot, add the remaining oil and sauté the chopped onion until translucent,
about 5 minutes. - Add the minced garlic and cook for another minute.
- Stir in the chopped tomatoes, turmeric, cumin, coriander, cinnamon, and bay leaves.
- Cook for a few minutes until the tomatoes soften and the spices release their aroma.
- Return the browned meat to the pot (if using), then add the pumpkin chunks.
- Stir to combine, ensuring the spices coat the pumpkin and meat.
- Pour in the stock and bring everything to a gentle simmer.
- Add the sugar, salt, and pepper to taste.
- Cover and let it cook on low heat for about 40-45 minutes, or until the pumpkin is soft and the flavours have melded together.
- Taste the bredie and adjust the seasoning with more salt, pepper, or sugar as needed.
- Remove the bay leaves and cloves before serving.
- Garnish with fresh coriander or parsley.
- Serve hot with rice or bread for a complete meal.