Tomato bredie

September 13, 2012 (Last Updated: January 11, 2019)
Tomato bredie recipe

A delicious stew, perfect for dinner.

Tomato bredie

Serves: 4 - 6
Cooking Time: 1 hr 30 mins

Ingredients

  • 15ml (1 tbsp) olive oil
  • 5 cloves
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 onions, chopped
  • 1kg bone-in lamb shoulder, diced
  • 5cm fresh ginger, grated
  • 4 ripe tomatoes, chopped
  • 2 x 410g tins chopped tomatoes
  • 4 potatoes, cut into 3cm cubes
  • 250ml (1 cup) beef stock
  • 10ml (2 tsp) sugar
  • salt and freshly ground black pepper, to taste
  • steamed rice, to serve

Instructions

1

Heat the oil in a large non-stick casserole dish. Add the cloves, cinnamon and cardamom and fry until fragrant. Add the onions and fry until browned.

2

Add the lamb and ginger and fry until the lamb is brown on all sides. Cover with a tight-fitting lid and simmer for 15 minutes.

3

Add the fresh and tinned tomatoes, potatoes, stock, sugar and seasoning.

4

Bring to the boil then reduce to medium heat and simmer until the sauce has reduced and the meat is tender, about 1 – 1½ hours. Adjust the seasoning, if desired.

5

Serve with plenty of steamed rice to soak up all the tasty sauce.

Notes

To drink: A fruity, velvety merlot is an easy match.

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