Lamb and potato bake
8 servings
Cooking: 30 mins,
Chill/rest/proof: 2 hrs 30 mins
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.
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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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