Lamb and potato bake

8 servings Cooking: 30 mins, Chill/rest/proof: 2 hrs 30 mins
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Lamb tomato bredie made with cubed shoulder covered with sliced potato and amasi dressing and baked in the oven. Brought to you by Lamb and Mutton SA.

By Independent Contributor February 24 2022
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Ingredients (22)

For the lamb filling
1/4 cup flour
1 tsp salt
1/2 tsp black pepper
1 kg lamb shoulder — Boneless, cut into 2,5cm cubes
1 tbsp oil
2 onions — finely chopped
2 garlic cloves
410 g tinned whole peeled tomatoes
2 tbsp tomato paste
1 tbsp chutney
1/2 tsp dried chilli flakes
1/2 tsp paprika
1 tsp dried mixed herbs
2 cup lamb stock — or chicken stock
For the potato topping
6-8 potatoes — peeled and sliced on a mandolin or very thinly
1/2 cup cheese — grated
1 1/2 cup amasi
1 tsp dried thyme
1 garlic clove — finely minced
1 tsp salt
1/2 tsp black pepper
1 tbsp butter
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Method:

Prepare the lamb filling

Place the flour, salt and pepper in a large bowl and mix to combine. Add the lamb and toss to coat.

Heat a large, ovenproof, heavy-based saucepan over high heat. Add the oil and heat, add the meat in batches and stir-fry until brown. Remove each batch of meat with a slotted spoon and put aside.

Brown the onions in the oil. Add the garlic and cook for a minute longer.

Add the tomatoes, tomato paste, chutney, chili flakes. Paprika and mixed herbs. Stir to blend well and caramelize slightly.

Add the stock and bring to a slow simmer. Add the browned meat. Simmer slowly for 2 hours. Let the bredie cool down and ready start to prepare the potato topping.

Prepare the potato topping

Preheat the oven to 200°.

Blanch the potato slices in boiling water for 3-4 minutes, place in cold water to cool down and then place on a clean tea towel and dry.

Combine the grated cheese, amasi, thyme, garlic, salt and pepper in a bowl.

Add the potato slices and using your hands toss until every slice is coated with the mixture. Separate the slices that are sticking together and get the mixture in-between them.

Pick up a handful of potatoes and organize them into a neat stack, lay the potatoes onto the prepared bredie with their edges aligned vertically. Continue placing the potatoes on top of the bredie working around the sides of the dish and then into the center until all the potatoes have been added and the entire dish is covered. The potatoes should be tightly packed.

Pour the excess amasi/cheese mixture over the potatoes. Dot with the butter.

Cover with foil and place in the pre-heated oven. Bake for 30 minutes. Remove the foil and continue baking until the top is golden brown, about another 10-15 minutes.

Remove from the oven and serve with seasonal green vegetables.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.



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