Tomato bredie

Tomato and lamb bredie

 

While Cape Town still decides whether it is actually spring or not (and I sit and type at my desk watching the clouds gather outside) I thought I’d sneak in a cooler weather dish. Tomato bredie is a South African family pleaser and has the marvellous combination of lamb, fragrant spices and tomatoes that we know and love. Once all of the ingredients are in the pot you can leave it to work its magic until its time to serve up. Scrumptious!

 

South African tomato and lamb bredie

Tomato and lamb bredie

 

TOMATO BREDIE

  • 10ml (2 tsp) vegetable oil
  • 10ml (2 tsp) butter
  • 1 kg lamb neck (on the bone)
  • 1 onion, chopped
  • 5ml (1 tsp) ground coriander
  • 2.5ml (½ tsp) ground nutmeg
  • 2.5ml (½ tsp) ground cinnamon
  • 5ml (1 tsp) ginger paste
  • 5ml (1 tsp) garlic paste
  • 800g tinned tomatoes
  • 125ml (½ cup) tomato paste
  • 625ml (2½ cups) lamb or beef stock
  • salt and pepper
  • rice to serve

1.) Heat the oil in a large pot over a medium heat. Add the butter. Add the lamb in batches and brown on both sides. Remove from the pan and set aside.

2.) Lower the heat and add the onion to the same pot. Cook gently until softened. Add the coriander, nutmeg, cinnamon, ginger and garlic and cook for a further minute.

3.) Add the tinned tomatoes and tomato paste to the pot and stir. Put the lamb back into the pot, then pour in the stock. Season with salt and pepper.

4.) Bring the mixture to the boil, then lower the heat and simmer gently for 1½ to 2 hours until the meat is pulling away from the bone. Check the seasoning and serve with rice.
(Optional: if you prefer a thicker bredie stir 2-3 teaspoons of cornflour mixed with a small amount of water into the pot.)

 

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