This is based on a traditional Malay curry, not hot, but full of interesting flavours. This delicious, spicy stew is slightly different from the traditional bredie, which uses mutton breast, neck or rib. Furthermore, this bredie is baked, instead of simmered on the stove, and requires little attention.
Leg of lamb can be prepared in many different ways. This recipe is almost sure to be one you don’t already have and it may very well be the best lamb you have ever prepared. Get ready for rave reviews!
When people think of a joint of lamb they tend to think of roast lamb and mint sauce, whilst this is truly delicious there are so many other recipes that you can choose using different cuts of Lamb.
Any lean lamb may be used in this casserole, but knuckles are my choice because they have a few bones, which add to the flavour, and very little fat, and become tender with slow simmering. Dipped in yoghurt and herbs, crumbed and then slowly baked until tender, this is a delicious way of preparing loin or thick rib lamb chops.
This is based on a traditional Malay curry, not hot, but full of interesting flavours. This delicious, spicy stew is slightly different from the traditional bredie, which uses mutton breast, neck or rib. Furthermore, this bredie is baked, instead of simmered on the stove, and requires little attention.
This article will discuss how to cook lamb in a few easy steps. These tips can be used for any lamb recipe.
