South African
Tomato Bredie
A Cape-style South African lamb and tomato stew, cooked slowly until the meat is tender and the potatoes have absorbed the sweet-tart tomato gravy. It is traditionally served with plain white rice to catch the rich sauce.
Ingredients
- Bone-in lamb or mutton stew pieces500 g
- Salt1 tsp, plus to taste
- Freshly ground black pepper1/2 tsp
- Sunflower oil1 tbsp
- Onion, finely chopped1 large
- Garlic, crushed2 cloves
- Fresh ginger, finely grated1 tsp
- Tomato paste1 tbsp
- Ripe tomatoes, peeled and chopped or grated500 g
- Potatoes, peeled and quartered300 g
- Cinnamon stick1 small
- Whole cloves2
- Bay leaf1
- Brown sugar1 tsp
- Brown vinegar1 tbsp
- Water or lamb stock1/4 cup, only if needed
- Cooked white rice, to serve2 portions
Method
- Season the lamb or mutton pieces with the salt and black pepper.
- Heat the oil in a heavy pot over medium-high heat and brown the meat well on all sides.
- Remove the browned meat to a plate and lower the heat to medium.
- Add the onion to the same pot and cook until soft, golden, and starting to catch at the edges.
- Stir in the garlic and ginger and cook for 1 minute.
- Add the tomato paste and fry it for 1 minute to deepen the colour.
- Return the meat to the pot with any resting juices.
- Add the tomatoes, cinnamon stick, cloves, bay leaf, brown sugar, and brown vinegar.
- Stir well, bring to a gentle simmer, then cover and cook over low heat for about 1 hour, stirring occasionally.
- Add a small splash of water or lamb stock only if the bredie starts sticking before the tomatoes have released enough liquid.
- Add the potatoes, cover again, and simmer for 35 to 45 minutes until the meat is tender and the potatoes are soft but still holding their shape.
- Remove the cinnamon stick, cloves, and bay leaf, then taste and adjust the salt, pepper, sugar, or vinegar until the sauce is balanced.
- Let the bredie rest off the heat for 10 minutes before serving with plain white rice.
Common questions
Can I substitute lamb for mutton in tomato bredie, or use another meat cut?
Yes. Lamb is more tender and cooks a bit faster; mutton gives a deeper, richer flavor. Bone-in shoulder, neck, or shanks work best. Avoid lean quick-cooking cuts, which can dry out during the long simmer.
How long does tomato bredie take, and how do I know when it is done?
Plan for about 1 hour 35 minutes to 1 hour 45 minutes total, depending on the meat. It’s done when the meat is fork-tender and the potatoes are soft but still holding their shape.
What are the most common mistakes to avoid when making tomato bredie?
Don’t rush the browning or the onion cooking—both build flavor. Avoid adding too much liquid, which dilutes the sauce. Keep the heat low after simmering starts, or the meat can toughen and the sauce may stick.
How should I store leftover tomato bredie, and can I freeze it?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. It freezes well for up to 3 months, though the potatoes may soften a little. Reheat gently with a splash of water if needed.
What should I serve with tomato bredie?
Serve it hot with steamed rice, yellow rice, or mash to soak up the sauce. A simple green salad or cooked greens works well on the side. The dish is even better the next day after the flavors settle.