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Tomato Bredie
A comforting and deeply flavorful Cape Malay slow-cooked stew featuring tender lamb and a rich tomato base. This dish is a classic example of South African comfort food.
đ§ Ingredienser
- 1kg Lamb neck or shoulder
- 1kg Tomatoes
- 3 large Onions
- 4 medium Potatoes
- 1 tbsp Sugar(granulated or brown sugar)
- 1 Cinnamon stick
- 4 Whole cloves
- 2 tbsp Vegetable oil or lamb fat(for browning)
- to taste Salt
- to taste Black pepper
- approx. 250ml Water or lamb stock(if needed to prevent sticking)
đšâđł Instruktioner
- 1
Pat the lamb chunks dry with paper towels. Season generously with salt and pepper. Heat the oil or fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Brown the lamb in batches, ensuring not to overcrowd the pot, until deeply golden brown on all sides. This searing develops crucial flavor. Remove the browned lamb to a plate and set aside.
â±ïž 20 minutes - 2
Reduce the heat to medium. Add the sliced onions to the pot, scraping up any browned bits from the bottom. Cook the onions, stirring occasionally, until they are softened and golden brown, about 10-15 minutes. Stir in the chopped tomatoes and sugar. Cook for another 5 minutes, allowing the tomatoes to start breaking down and releasing their juices.
â±ïž 15 minutes - 3
Return the browned lamb to the pot with the onions and tomatoes. Add the cinnamon stick and whole cloves. Stir everything together. Bring the mixture to a gentle simmer. Cover the pot tightly, reduce the heat to low, and let it cook slowly for 2 hours. Stir occasionally, and if the stew appears too dry, add a splash of water or stock to prevent sticking. The lamb should become very tender.
â±ïž 2 hours - 4
Add the potato chunks to the pot. Ensure they are mostly submerged in the liquid. Continue to simmer, covered, for another 30 minutes, or until the potatoes are tender and easily pierced with a fork. Taste and adjust seasoning with salt and pepper if needed. Remove the cinnamon stick and cloves before serving.
â±ïž 30 minutes - 5
Serve the Tomato Bredie hot, traditionally accompanied by steamed white rice. Garnish with fresh coriander or parsley if desired.
đĄ Proffstips
- âThe key to a great bredie is slow cooking ('low and slow') to allow the flavors to meld and the meat to become incredibly tender.
- âThe tomatoes will break down significantly during cooking, forming a rich, thick sauce that coats the lamb and potatoes.
- âThis dish is excellent for making ahead, as the flavors deepen overnight. Reheat gently on the stovetop.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Waterblommetjie Bredie (using a specific type of Cape marsh flower)
- Green Bean Bredie (using green beans instead of or in addition to potatoes)