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Tomato Bredie (Lamb and Tomato Stew) by

Also perfect for Slow Cooker - Simply brown onion, garlic and meat and thrown in pot. Throw rest of ingredients in and slow cook for 9-10 hours.


2 lb mutton shoulder (may substitute with beef shoulder]
1½ cups water
6 ripe red tomatoes
70g can tomato paste
3 potatoes
3 cloves garlic
2 onions
1 chicken stock cube
2 Tbsp oil
1 Tbsp butter
1 Tbsp potato flour
2 tsp sea salt
1 tsp sugar
1 tsp mixed herbs
½ tsp freshly ground black pepper
½ tsp paprika
¼ tsp chili powder


Cut the meat into 1 to 1 ½ inch cubes
Peel and dice the potatoes.
Peel and crush the cloves of garlic.
Peel and chop the onions.
Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors.
Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside.
Season the browned meat with salt and pepper.

Sauté the onions in the remaining oil until golden, soft and translucent
Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock.
Bring to a slow boil.

Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.
Add the cubed potatoes and continue simmering for another ½ hour.

Thicken the gravy with a little potato flour mixed with water.
Prepare a day in advance and leave to mature in the refrigerator.

Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.

This Tomato and Mutton Stew Recipe is easy to prepare and makes a lovely rich tasting dish

Servings: 6

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