Serves 4
110 min
Spinach Bredie
Recipe GLPR52478f4bbac45c
A fragrant South African lamb and spinach stew enriched with warming spices. Lamb shanks are browned and simmered with garlic, onions, and fresh spinach until tender, finished with sumac, chiles, and allspice for depth and complexity. This hearty, wholesome dish is naturally gluten-free and dairy-free.
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Ingredients
4 tablespoons Olive oil
3 Lamb shanks, cut across the bone in three places
Salt and pepper to taste
2 Onions, thinly sliced
3 cloves Garlic cloves, sliced
2 Hot red chiles
5 berries Allspice berries
1 teaspoon Powdered sumac
2 bunches Fresh spinach, washed and stripped of tough stalks
Directions
Season the lamb shanks generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches if needed, brown the lamb shanks on all sides until deeply caramelized, about 8–10 minutes total. Transfer to a plate and set aside.
Reduce heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and beginning to caramelize, about 5 minutes. Stir in the sliced garlic and cook for 1 minute until fragrant.
Return the browned lamb shanks to the pot. Add the hot red chiles, allspice berries, and powdered sumac. Stir well to coat the lamb with the spices and aromatics.
Add enough water to just barely cover the lamb shanks (approximately 4–5 cups). Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for about 60–70 minutes, stirring occasionally, until the lamb is very tender and the meat is beginning to pull away from the bone. The internal temperature of the lamb should reach 145°F.
While the lamb simmers, prepare the spinach by rinsing it thoroughly and removing any tough stalks. Roughly chop the leaves.
When the lamb is very tender, add the chopped spinach to the pot in batches, stirring after each addition until wilted. The greens will reduce significantly.
Simmer for an additional 5–10 minutes to allow the spinach to meld with the broth and flavors. Taste and adjust seasoning with salt and pepper as needed. Serve hot, spooning the lamb, spinach, broth, and aromatic spices into bowls.
