- Serve with a crispy green salad on the side
- Use mutton for a deeper, richer flavour.
- Canned tomatoes and the sherry add a luscious flavour
- A staple South African meal, can be made with green beans for a green bean bredie.
Tomato Bredie is one of South Africa’s real gems, slowly cooked it is a richly flavoured meal and the whole house is filled with the most amazing smell. Children don’t have to be told when it is dinner time, they will be lining up for supper.
2.0 kg stewing lamb, on the bone
1 tablespoons butter
1 tablespoons sunflower oil
2 large onions, thinly sliced and chopped
3 cloves of garlic, peeled, crushed and chopped
4 Bay leaves
1 teaspoon brown sugar
A good pinch each of thyme and marjoram
1/2 teaspoon chilli powder
1/2 teaspoon paprika
100ml chicken stock
100ml dry white wine
A good tot of sherry
6 potatoes peeled and quartered
2 tins of good quality canned chopped tomatoes
1 small tin of tomato puree
Coarse salt and white pepper to taste
Heat butter and oil together in a large heavy bottomed saucepan.
Once the butter starts browning, add the meat and brown in batches, don’t overcrowd the pan or the meat will stew, remove meat from the pan and set aside.
Add the onion and garlic and saute until soft and transluscent.
Add the spices and stir to mix in.
Return all the meat to the pot and add half the stock, half the wine and a dash of white pepper.
Turn down the heat to low.
Simmer slowly for 40 minutes and then add the rest of the wine and stock, plus all the other ingredients.
Cover and simmer for another 30 minutes and add the potatoes.
Cook for another 30 minutes or until the potatoes are soft, checking every so often as you may need to add a little more wine and stock.
The dish is ready when the meat is falling off the bone.
Serve with plain boiled or steamed jasmine or basmati rice and crusty bread for soaking up the gravy.
This serves 4 huge helpings or six medium servings.
This dish is even better the next day, so worth cooking the day before serving.
Eat and enjoy.