Tomato bredie

4 servings Prep: 5 mins, Cooking: 2 hrs 30 mins

By Food24 June 13 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

15 ml canola oil
1 kg lamb — knuckles or stewing
4 garlic — cloves, crushed
1 fresh chillies — deseeded and chopped
1 cm fresh ginger — peeled, grated
2 onion — thinly sliced
1/2 tsp coriander — ground
2 cinnamon — stick
500 ml stock — beef or mutton
1/4 cup tomato paste
2 Tbs sugar
4-6 potatoes, peeled — cut in quarters
salt and freshly ground black pepper — to taste
Tap for ingredients
Tap for ingredients


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.

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

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.