Pumpkin Bredie (serve 6)
Contributed by Mrs C Larson - Peak choice customer from the East Midlands
Ingredients
1 Kg stewing lamb or mutton(neck or shoulder pieces)
2 Tabs cooking oil
2 large onions – sliced
2 cloves garlic – crushed
2 tsp salt
Freshly ground black pepper to taste
500ml vegetable stock or wine
500g thickly sliced potatoes
2kg pumpkin, peeled and cubed (about 2inches)
1inch piece of fresh ginger grated or crushed
2tsp brown sugar
1tsp ground cinnamon
Method
Heat the oil in a large pan or casserole dish and sauté the onions and garlic until they are transparent.
Add the meat and brown the outside quickly. Then add the salt and pepper and about a quarter of the stock or wine (enough to cover the meat).
Simmer gently for an hour or so until the meat begins to get tender. Add more stock if necessary.
Add the remaining stock potatoes, pumpkin, ginger, brown sugar and cinnamon and simmer for a further one hour until the vegetables are cooked.
Serve with rice or couscous.
Although this is cooked on the hob it can also be casseroled in the oven on a low heat.