Time
165 min
Serving
6 persons
Calories
531
Tomato bredie is a popular South African meal and 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 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.
Ingredients
- vegetable oil: 1 Tbsp
- ½ pounds lamb or mutton breast chops, chopped into portions: 3 piece
- cake flour: 2 Tbsp
- onion: 1 piece (chopped)
- ¼ pounds fresh tomatoes: 2 piece (chopped)
- white vinegar: 1 Tbsp
- bay leaves: 2 piece
- cube beef bouillon cube: 1 piece
- salt: 1 tsp
- brown sugar: 1 tsp
- whole white peppercorns: 6 piece
- black pepper: 0.5 tsp (freshly ground)
- dash Worcestershire sauce: 1 piece
- medium potatoes, quartered: 2 piece (optional)
Metric Conversion
Stages of cooking
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Heat oil in a large, heavy-bottomed saucepan over medium-high heat.
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Dredge lamb in flour; shake off excess.
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Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.
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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.
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Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.
