Tomato Bredie

Recipe from: 08 July 2013
Tomato Bredie-Waterblommetjie Bredie-Bredie-Stew-W

Ingredients 17
Servings 4
Time 00:15


  • 800
    lamb shanks, cut into 3cm pieces
  • 375
    boiling water
  • 1
    vegetable stock powder
  • 2
    cloves granulated garlic, finely sliced
  • 2
    medium onions, chopped
  • 1
    medium red chilli, finely sliced
  • 500
    tomatoes - ripe, skinned and chopped (about 8 tomatoes)
  • 3
    medium potatoes, cubed
  • 2
    sugar syrup
  • 2
    PnP garlic and herb spices
  • 1
    salt and ground pepper
  • 1
    lemon peel, grated
  • 2
    PnP lemon juice, fresh
  • Cherry tomato garnish:
  • 2
    PnP Finest extra-virgin olive oil
  • 200
    cherry tomatoes
  • 2
    thyme, fresh, or marjoram leaves


Simmer the meat slowly in a heavy-based saucepan with water, stock powder, garlic, chilli, onions and tomatoes for 1 1/2 hours

Add potatoes, sugar and seasoning. Simmer for a further 45 minutes.

Season and add grated lemon peel and lemon juice

Heat olive oil in a pan and flash fry cherry tomatoes and herbs for 2 minutes to glaze

Garnish bredie with tomatoes; serve with rice and seasonal vegetables like butternut and green beans

Alternative cooking instructions

Slow cooker: Set on low and cook ± 8 hours

Oven bake: Bake at 160ºC for same amount of time as on the stove top


Waterblommetjie bredie:

Use 500g waterblommetjies in place of the chopped tomatoes.

Soak waterblommetjies in salted water for 15 minutes and then break into shorter lengths.

Add an extra 1/2 cup (125ml) of cooking water and the waterblommetjies to the bredie. Season with freshly grated nutmeg and a handful of chopped parsley

towards the end.

Green bean bredie:

Replace chopped tomatoes with 500g finely sliced green beans. Add them after the initial 1-hour cooking period. Season with milled pepper and chopped parsley.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: stew  |  recipes

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