A South African stew full of soul
If you choose the right wine to go with the food, a rustic casserole becomes a real feast for all the senses. A lamb bredie is a classic Cape dish that develops an incomparable depth through the slow braising of tender lamb, sweet pumpkin and juicy tomatoes. This specialty from South African Cape cuisine combines hearty meaty notes with the natural sweetness of vegetables and a subtle spiciness. The secret lies in the time it takes for the meat to break down almost by itself and form a creamy sauce. The combination of fruity tomatoes and the earthy flavor of the pumpkin creates a complex flavor profile that is both warming and invigorating. It’s a dish that conveys comfort while intriguing with its exotic origins, making it a perfect choice for cozy evenings where quality and taste are paramount. Each forkful reveals new nuances of the carefully selected spices and the excellent quality of the meat, which is refined by the braising process.
Ideal wine pairing: Syrah & Mourvèdre WO Swartland (Western Cape, South Africa)
A powerful cuvée of Syrah and Mourvèdre, particularly from the up-and-coming Swartland region, is the ideal partner for this lamb bredie. The Syrah provides the necessary structure as well as dark fruit aromas and the typical black pepper note, which harmonizes wonderfully with the lamb. The Mourvèdre, on the other hand, brings an earthy, almost meaty component and firm tannins that can stand up to the richness of the stew. Together, they form a backbone that absorbs the sweetness of the pumpkin and elegantly integrates the acidity of the tomatoes. The wine’s often present herbal spice, reminiscent of garrigue, reflects the South African flora and blends seamlessly with the spices of the dish. On the palate, the wine is full-bodied and present, emphasizing the creamy texture of the sauce without dominating it. This wine is not just a companion, but an equal counterpart that emphasizes the rustic and subtle facets of the bredie and ensures a long-lasting, harmonious finish that makes you want to take the next bite and perfectly rounds off the culinary journey to the Cape.
Further wine recommendations for this dish
Châteauneuf-du-Pape AOC (Rhône, France)
This famous wine from the southern Rhône is mostly based on Grenache and offers an opulent fruit richness that is an excellent accompaniment to lamb bredie. Its aromas of ripe raspberries, licorice and dried herbs pick up on the sweetish notes of the pumpkin and complement the tomato sauce in a sophisticated way. The soft texture and high extract content of the wine caress the delicately braised meat, while the subtle spiciness on the finish underlines the complexity of the dish. A Châteauneuf-du-Pape also has enough body and alcohol strength to balance the strong roasted aromas of the lamb without losing any of its elegance. It is a classic combination that enhances the rural charm of the dish with French finesse and ensures a profound taste experience.
Rioja Reserva DOCa (Rioja, Spain)
A classic Rioja Reserva, characterized by the Tempranillo grape and oak maturation, brings a wonderful balance of fruit and spice. The notes of vanilla, coconut and ripe plums harmonize perfectly with the melted pumpkin and the gentle braised aromas of lamb. The ripe tannins and present acid structure cut through the richness of the stew and keep the palate fresh. In particular, the tertiary aromas of leather and tobacco resulting from barrel ageing find a counterpart in the earthy character of the lamb bredie. This wine is a master of harmony, bringing the various ingredients together to form a coherent whole and emphasizing the hearty aspects of the meat without overpowering the fruity components.
Douro DOC (Douro, Portugal)
Red wines from the Douro Valley are known for their density and distinctive minerality, which makes them excellent accompaniments for hearty stews. The cuvée of indigenous varieties such as Touriga Nacional offers a deep dark color and intense aromas of wild berries and violets. This floral note lends the rustic lamb bredie a surprising elegance. On the palate, the wine shows a powerful structure with firm tannins that correspond wonderfully with the texture of the meat. The mineral freshness resulting from the region’s slate soils creates an exciting contrast to the sweetness of the vegetables. It is a characterful choice that picks up on the intensity of the stew and provides a powerful, long-lasting taste sensation that appeals to the senses.
Chianti Classico Riserva DOCG (Tuscany, Italy)
A Chianti Classico Riserva impresses with its lively acidity and characteristic cherry notes, which go perfectly with the tomato base of the Bredie. The Sangiovese grape brings a fine earthiness and aromas of tea leaves and leather, which echo the aromas of the lamb. The wine’s firm acidity acts as a perfect counterpart to the creaminess of the pumpkin and ensures a pleasant lightness on the palate. Despite its structure, the wine always remains elegant and easy to drink, making it a very versatile accompaniment to food. The subtle woody notes of the Riserva quality blend seamlessly with the roasted notes of the stew. This Italian interpretation offers a fresh yet profound accompaniment that highlights the Mediterranean aspects of South African cuisine.
Bekaa Valley, Cuvée (Bekaa Valley, Lebanon)
Wines from the Lebanese Bekaa Valley, often made in the French style, have a unique, exotic spiciness and impressive longevity. A cuvée of Cabernet Sauvignon, Carignan and Cinsault offers complex aromas of dark fruits, spices and a hint of incense. This oriental aroma is perfect for the spicy depth of a lamb bredie. The strong tannins and full body of the wine stand up to the intense meat flavor, while the fine acidity balances the sweetness of the pumpkin. It is an exceptional recommendation, reflecting the historic trade routes and cultural intertwining of Cape cuisine. This wine adds an almost mystical depth to the food and makes for an unforgettable pairing that goes far beyond the usual standard.
The recipe:
Lamm-Bredie (geschmort mit Kürbis & Tomate)
Cooking utensils
- 1 Schwerer gusseiserner Bräter
- 1 Schneidebrett
- 1 Scharfes Messer
- 1 Kochlöffel
- 1 Sparschäler
Ingredients
Für das Fleisch
- 500 g Lammschulter in 3 cm große Würfel geschnitten
- 2 EL Pflanzenöl zum Anbraten
- 1 große Zwiebel fein gewürfelt
- 2 Knoblauchzehen gepresst
- Meersalz und frisch gemahlener schwarzer Pfeffer
Gemüse & Flüssigkeit
- 400 g Kürbis z.B. Hokkaido oder Butternut, gewürfelt
- 1 Dose stückige Tomaten 400 g
- 200 ml Lammfond oder Fleischbrühe
- 1 EL Tomatenmark
Gewürze
- 1 Zimtstange
- 3 Nelken
- 1 TL Kreuzkümmel gemahlen
- 1 Prise Zucker
- Frischer Koriander zum Garnieren
Preparation
Fleisch anbraten
- Das Öl im Bräter stark erhitzen. Die Lammwürfel portionsweise rundherum kräftig anbraten, bis sie eine schöne braune Kruste haben.
- Das Fleisch herausnehmen und beiseitestellen. Mit Salz und Pfeffer würzen.
Basis bereiten
- Im Bratfett die Zwiebeln glasig dünsten. Knoblauch und Tomatenmark kurz mitrösten.
- Die Gewürze (Zimt, Nelken, Kreuzkümmel) hinzufügen und kurz ihr Aroma entfalten lassen.
Schmorprozess
- Das Fleisch zurück in den Bräter geben. Mit den stückigen Tomaten und dem Lammfond ablöschen.
- Einmal aufkochen lassen, dann die Hitze reduzieren. Bei geschlossenem Deckel ca. 90 Minuten sanft schmoren lassen, bis das Fleisch fast zart ist.
Kürbis hinzufügen
- Die Kürbiswürfel unterheben und weitere 20-30 Minuten mitschmoren, bis der Kürbis weich ist und die Sauce bindet.
- Falls nötig, noch etwas Flüssigkeit hinzufügen oder offen einkochen lassen. Mit Salz, Pfeffer und einer Prise Zucker final abschmecken.
- Vor dem Servieren die Zimtstange und Nelken entfernen und mit frischem Koriander bestreuen.
Empfohlene Beilagen:
- Gelber Reis mit Rosinen
- Gedämpfter Basmati-Reis
- Fluffiges Naan-Brot oder Baguette
