|800 g||lamb — shanks|
|375 ml||water — boiled|
|1 tsp||stock powder — vegetable|
|2||garlic — cloves, thinly sliced|
|2||onions — medium, chopped|
|1||red chilli — finely sliced|
|500 g||tomatoes — peeled, chopped|
|3||potatoes — medium, cubed|
|2 tsp||sugar — syrup|
|2 tsp||garlic and herb seasoning|
|1 pinch||salt and freshly ground black pepper|
|1 Tbs||lemon — zest only|
|2 Tbs||fresh lemon juice|
|2 Tbs||pnp finest extra-virgin olive oil|
|200 g||cherry tomatoes|
|2 Tbs||fresh thyme — or marjoram|
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
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.