Best 3 Tomato Lamb Bredie Recipes

Embark on a culinary journey to South Africa with the delectable Tomato Lamb Bredie, a heartwarming stew that embodies the country's diverse culinary heritage. This flavorful dish, traditionally prepared in a potjie, a three-legged cast iron pot, showcases succulent lamb pieces slowly braised in a rich tomato-based gravy, infused with a symphony of aromatic spices. As the lamb simmers, it releases its tender essence, harmonizing perfectly with the tangy tomatoes, vibrant bell peppers, and a medley of herbs. Alongside the main event, this recipe collection offers a delightful array of accompaniments to elevate your dining experience. Discover the secrets of preparing fluffy and flavorful Rice, the perfect partner to soak up the delectable bredie sauce. Indulge in a refreshing Cucumber Salad, a crisp and tangy contrast to the hearty stew. And for a touch of sweetness, explore the art of making Malva Pudding, a beloved South African dessert featuring a moist sponge cake drenched in a luscious apricot glaze. Each recipe is carefully crafted to ensure a harmonious balance of flavors and textures, promising a memorable culinary experience that captures the essence of South African cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO BREDIE

Tomato Bredie image

This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.

Provided by WILLIAM R

Categories World Cuisine Recipes African

Time 2h30m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
3 ½ pounds lamb or mutton breast chops, chopped into portions
2 tablespoons cake flour
1 large onion, chopped
2 ¼ pounds fresh tomatoes, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 whole white peppercorns
2 bay leaves
1 teaspoon brown sugar
1 tablespoon white vinegar
1 dash Worcestershire sauce
1 cube beef bouillon cube
2 medium potatoes, quartered

Steps:

Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 25.3 g, Cholesterol 134.2 mg, Fat 31.2 g, Fiber 4.4 g, Protein 36.8 g, SaturatedFat 12.4 g, Sodium 633.1 mg, Sugar 6.9 g

TOMATO LAMB BREDIE

Tomato Lamb Bredie image

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is best prepared in a heavy-bottom cast-iron pot or potjie. I've adapted it in a recipe that takes just over an hour to cook. Traditionally, this type of dish would probably have been made with just the lamb knuckles, but I've added the shoulder to provide some additional meat. The sweet and savory flavors are wholly authentic; the dish is like a curry with an extra measure of sweetness to balance the hot spice. You'll taste the delightful hint of cinnamon, which speaks unmistakably of the Orient. It's great with aromatic basmati rice, flavored with chicken stock, turmeric, garlic, and raisins.

Provided by Colin Cowie

Categories Soup/Stew Herb Lamb Potato Tomato Sauté Dinner Meat Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 17

Ingredients

4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil)
2 large yellow onions, coarsely chopped (about 4 cups)
3 bay leaves
3 cinnamon sticks
2 1/2 pounds lamb knuckles, cut into 1 1/2-inch cubes
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1/4 cup white wine
1 large ripe tomato (1/2 pound) peeled and chopped
4 garlic cloves, crushed
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
1 spicy red dry chili pepper, crushed (approximately 1 tablespoon; the amount can be adjusted according to taste), or 1/2 tablespoon hot red pepper flakes
2 1/2 tablespoons tomato paste
4 medium potatoes, peeled, quartered and placed in a bowl of cold water
2 1/2 tablespoons sugar
2 tablespoons chopped flat-leaf parsley or cilantro, for garnish

Steps:

1. Place 2 1/2 tablespoons of the oil in a large Dutch oven, Crock Pot, or cast-iron stew pot over medium heat. Add the onions, bay leaves, and cinnamon sticks and sauté, stirring constantly for about 10 minutes, or until golden. Remove from the pot and set aside.
2. Dust the meat with flour and divide it into two batches. Add 1 tablespoon of oil to the pot over medium heat, add the first batch of meat, and brown on all sides, approximately 5 minutes. Remove the browned meat from the pot and set aside. Add the remaining tablespoon of oil to the pot and repeat the browning process for the second batch. Remove excess grease from the pot by using a large ladle or spoon.
3. Add the white wine to the pot, reduce the heat, and deglaze using a wooden spoon. Return the reserved meat and the onions, bay leaves, and cinnamon stick to the pot. Add the tomato, crushed garlic, salt and pepper, chili, and tomato paste. Cover the pot and simmer over medium heat for 40 minutes, stirring from time to time. Add the potatoes and sugar, and cook until tender, about 20 minutes. Remove the lid from the pot, stir, and cook, for a final 15 minutes. Garnish with chopped parsley or cilantro and serve the bredie hot with rice on the side.

TOMATO BREDIE

Tomato Bredie image

I've eaten this wonderful stew at a friends house several times and this is the recipe she uses. It from a Taste of South Africa by Magdaleen Van Wyk

Provided by Marlitt

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 large onions (sliced)
3 garlic cloves (chopped)
2 lbs meat (chicken or lamb)
salt and pepper (to taste)
1/2 cup wine (red or white)
1 lb yukon gold potato (sliced)
1 (28 ounce) can tomatoes (chopped)
1 teaspoon sugar
1/2 teaspoon thyme
1 teaspoon marjoram

Steps:

In a dutch oven (my friend uses a cast iron pot) sauté onions and garlic in oil, until brown.
Add meat and saute until brown, add salt, pepper and wine, cover and simmer 10 minutes.
Add remaining ingredients and simmer for 30 minutes.
Serve over rice, cous cous or noodles.

Nutrition Facts : Calories 172.4, Fat 4.9, SaturatedFat 0.7, Sodium 12.6, Carbohydrate 27.3, Fiber 3.7, Sugar 7.2, Protein 3.2

Tips:

Use quality ingredients: The quality of your ingredients will greatly impact the final dish. Choose fresh, ripe tomatoes, tender lamb meat, and flavorful spices.
Brown the lamb meat: Browning the lamb meat before stewing it adds depth of flavor and color to the dish.
Use a variety of spices: The blend of spices used in this recipe creates a complex and flavorful dish. Don't be afraid to experiment with different spices to find your own favorite combination.
Simmer the stew for at least 1 hour: This allows the flavors to meld and the meat to become tender.
Serve the stew with your favorite sides: This stew is delicious served with rice, mashed potatoes, or crusty bread.

Conclusion:

Tomato lamb bredie is a hearty and flavorful stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of tender lamb, juicy tomatoes, and aromatic spices, this stew is sure to be a hit with your family and friends. Give it a try today!