Tomato Bredie

This tomato bredie is a South African lamb and vegetable stew with bay leaf, brown sugar, vinegar, and pepper that simmers for hours until flavorful.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 45 mins
• Calories: 531 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat oil in a large, heavy-bottomed saucepan over medium-high heat.

Step 2

Dredge lamb in flour; shake off excess.

Step 3

Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.

Step 4

Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.

Step 5

Cook and stir onion in drippings until soft, about 5 minutes. Mix in tomatoes. Return lamb chops to the saucepan; season with bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover, reduce heat, and simmer for 1 hour and 15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.