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  • RICH LAMB & TOMATO BREDIE

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    RICH LAMB & TOMATO BREDIE
    Prep time:
    Cook time:
    Servings: 4-6
    by Les
    13 recipes
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    In South Africa, this particular stew is an old Cape dish called a bredie. What gives a bredie its unique character is the long, slow simmering until the meat and vegetables melt together in the rich, full-bodied gravy. In addition to the potatoes and onion there is always a dominant vegetable such as cabbage, beans or pumpkin. Serve it with a bowl of steaming rice to soak up the juices. .

    Ingredients

    • 6 lamb shanks or 1-2 lamb chops per person
    • 1-2 tablespoons flour
    • 2 tbsp vegetable oil
    • 2-3 bay leaves
    • 2 onions, chopped
    • 1 tsp sea salt
    • freshly milled pepper, to taste
    • 6 white peppercorns
    • 1 kg ripe tomatoes, skinned and chopped, or 2 x 400 g cans peeled tomatoes in juice, chopped
    • 1 tbsp sugar
    • zest of 1/2 lemon
    • 3 potatoes, peeled and quartered

    Directions

    1. Lamb cuts suitable for stewing include shanks, neck chops and shoulder chops.
    2. Dust lamb with flour and brown in heated oil. Set aside.
    3. Add bay leaves and onions and gently cook until onions have softened
    4. Add really ripe tomatoes. (or tinned tomatoes) sprinkled with sugar and lemon zest.
    5. Add salt and pepper and peppercorns.
    6. Cover and simmer for about 2 hours.
    7. Add potatoes, cover and continue to cook for 30-40 minutes.
    8. Serve with piping hot steamed rice.
    9. NOTE For a delicious variation, use green beans, cabbage or pumpkin/butternut instead of tomatoes.
    10. The basic recipe remains the same but omit the sugar. In addition you will need 1 cup well-reduced meat stock, preferably home-made. (Tomatoes have their own juices; beans do not have as much.) The stock is added after the onions have softened, then 1 kg sliced green beans are stirred in.
    11. To skin tomatoes - immerse in boiling water for a few minutes - skins will just peel away.
    12. Chop and use.

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