Tomato bredie

Recipe from: 31 March 2011

Ingredients 13
Servings 4
Time 00:05


  • 15
    canola oil
  • 1
    lamb knuckles or stewing lamb or traditional mutton
  • 4
    cloves garlic - crushed
  • 1
    chilli, seeds removed and chopped(optional)
  • 1 cm
    peeled ginger, grated
  • 2
    onions - finely sliced
  • 1/2
    ground coriander
  • 2
    sticks cinnamon
  • 500
    beef or mutton stock
  • 1/4
    tomato paste
  • 2
    sugar (adjust to taste)
  • 4-6
    potatoes - peeled and cut into quarters
  • salt and pepper to taste


In a large pot, brown the meat in the hot oil, remove from the pot and set aside.

Gently sauté the onions with the garlic, chilli, ginger, coriander and cinnamon until soft and fragrant.

Add the meat back into the pot as well as the stock, paste and sugar. Cover and bring to the boil.

Add the potatoes and simmer gently for 1 1/2 hours.

Cook for 45 minutes in a pressure cooker. Season well.

Serve with fluffy white rice and garnish with fresh italian parsley. Thicken with a bit of corn flour paste if there is too much liquid.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: recipe  |  slow-cook  |  lamb

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