Tomato bredie, a traditional South African stew, embodies the heart and soul of South African cuisine. This dish, rich in history and flavor, is a comforting blend of tender lamb, aromatic spices, and fresh tomatoes.
Ingredients
Scale:
2 lbs lamb shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 green bell pepper, chopped
4 large ripe tomatoes, chopped (or 1 can of whole tomatoes)
2 medium potatoes, peeled and cubed
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon salt (to taste)
1/2 teaspoon black pepper, freshly ground
2 cups beef or lamb stock (or water)
Fresh parsley or coriander, chopped for garnish
Instructions
Prepare the Ingredients: Start by gathering all your ingredients. Cut the lamb into uniform pieces, chop the vegetables, and set them aside in separate bowls.
Brown the Lamb: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb pieces and sear until golden brown on all sides, about 8-10 minutes.
Sauté the Aromatics: Remove the lamb and add the chopped onion, garlic, and green bell pepper to the pot. Sauté for 5-7 minutes until the onion becomes translucent.
Add the Tomatoes and Spices: Stir in chopped tomatoes (or canned) along with turmeric, coriander, cumin, chili powder, salt, and black pepper. Cook for about 5 minutes.
Combine Ingredients: Return the browned lamb to the pot along with cubed potatoes, ensuring they are well coated in the sauce.
Pour in the Stock: Add beef or lamb stock, cover the ingredients, and bring to a gentle boil. Reduce heat and simmer for 1.5 hours until lamb is tender.
