Tomato Bredie
Warm, hearty, and packed with bold, aromatic flavors, Tomato Bredie is a classic South African stew that brings comfort to your table. This dish features tender, slow-cooked lamb shoulder infused with the rich essence of spices like cinnamon, cloves, coriander, and cumin, creating an irresistible depth of flavor. Fresh tomatoes and potatoes simmer together to form a velvety, slightly sweet sauce that perfectly balances the savory richness of the meat. Perfect for cozy dinners, this one-pot wonder is best enjoyed with fluffy rice or crusty bread to soak up every last drop of its fragrant broth. With its combination of vibrant spices, wholesome ingredients, and simmered perfection, Tomato Bredie is a must-try recipe for lovers of global comfort food.
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Recipe Information
Ingredients
- 500 grams lamb shoulder or stewing lamb
- 2 tablespoons oil (vegetable or olive)
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 piece cinnamon stick
- 3 whole cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 large fresh tomatoes, chopped
- 3 medium potatoes, peeled and cubed
- 500 milliliters beef stock or water
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the oil in a large, heavy-bottomed pot over medium-high heat.
Season the lamb with a pinch of salt and pepper, then brown the meat in batches until it develops a rich color. Remove the lamb and set aside.
In the same pot, lower the heat to medium and add the chopped onions. Sauté until golden and softened, about 5 minutes.
Add the minced garlic and grated ginger to the onions and sauté for another 1-2 minutes until fragrant.
Stir in the cinnamon stick, cloves, ground coriander, cumin, and paprika, cooking for 1 minute to toast the spices.
Return the browned lamb to the pot, mixing well to coat the meat in the aromatic spices.
Add the chopped tomatoes to the pot and stir to combine. Simmer for 5-7 minutes until the tomatoes begin to break down.
Add the cubed potatoes, beef stock (or water), sugar, salt, and black pepper. Stir to mix everything together evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1.5-2 hours, stirring occasionally. The lamb should become tender, and the stew will thicken as the potatoes break down slightly.
Taste the stew and adjust seasoning as needed. Remove the cinnamon stick and cloves before serving.
Garnish with freshly chopped parsley and serve hot with rice or crusty bread.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
