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Rich lamb and tomato bredie

Recipe from: 6/1/2005 12:00:00 AM

Ingredients 13
Servings 4
Time 10


  • 3
    bay leaves
  • 30
    vegetable oil
  • 6
    lamb shanks or chops
  • 15
  • 1
    ripe tomatoes,skinned and chopped
  • 15
  • 5
    sea salt
  • Freshly milled pepper, to taste
  • 2
    onions, chopped
  • 6
    white peppercorns
  • 1.50
    zest of a lemon
  • 3
    potatoes, peeled and quartered


Step 1: Heat oil in a heavy-based saucepan. Dust lamb with flour and brown on all sides.
Step 2: Using a sharp knife, cut a cross on each tomato and immerse them in boiling water for 1 minute. Using your fingers, peel the skin off the tomatoes and sprinkle them with sugar.
Step 3: Add bay leaves and onions to lamb in saucepan and gently cook until the onions have softened. Add salt, pepper, peppercorns, tomatoes and lemon zest. Cover and simmer for about 2 hours.
Step 4: Add potatoes,cover and continue to cook for 30-40 minutes. Serve with hot steamed rice. Bredie is an old Cape stew which needs to be simmered slowly until the meat and vegetables form a rich, full-bodied gravy. For variation, use green beans instead of tomatoes, but don't add sugar. Add a cup of vegetable stock after the onions have softened,before stirring in the beans.

Read more on: slow cook  |  lamb

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