Name: Tomato Bredie
Prep time: 24 min
Cook time: 120 min
Total time: 144 min
Yield: 6 servings
Cuisine: Other
Ingredients: 30 ml vegetable oil; 1000 g lamb for stewing; 2 pcs onion; 3 cloves garlic; 20 g fresh ginger; 5 pcs whole cloves; 1 stick cinnamon stick; 2 pcs cardamom pods; 500 g fresh tomatoes; 820 g canned tomatoes, chopped; 4 pcs potato; 250 ml beef broth; 10 g sugar; 1 to taste salt; 1 to taste ground black pepper; 400 g rice; 1000 ml water for boiling rice

Ingredients

vegetable oil30 ml

lamb for stewing1000 g

onion2 pcs

garlic3 cloves

fresh ginger20 g

whole cloves5 pcs

cinnamon stick1 stick

cardamom pods2 pcs

fresh tomatoes500 g

canned tomatoes, chopped820 g

potato4 pcs

beef broth250 ml

sugar10 g

salt1 to taste

ground black pepper1 to taste

rice400 g

water for boiling rice1000 ml

Instructions

Pat dry 1 kg lamb shoulder or bone-in lamb and cut into serving-sized pieces. Chop the onion, mince the garlic, grate the ginger, chop the fresh tomatoes, and peel and dice the potatoes into roughly 3 cm cubes.

Heat the oil in a heavy-bottomed pot over medium heat. Add the cloves, cinnamon stick and cardamom and toast for 30–60 seconds until fragrant. Add the onion and cook until golden.

Add the lamb and ginger. Brown the meat, turning the pieces, until seared on all sides. Cover with a lid and braise for 15 minutes over low heat.

Add the garlic, fresh tomatoes, canned tomatoes, beef stock, sugar, salt and black pepper. Bring to a boil, reduce the heat, cover and simmer for 60 minutes, stirring occasionally.

Add the potatoes, cover the pot again and simmer for another 30–45 minutes, until the lamb is tender and the potatoes are easily pierced with a knife.

Remove the cloves, cinnamon stick and cardamom pods. Taste the sauce and adjust with more salt or black pepper if needed; it should be thick, not watery.

Separately, cook the rice in salted water until tender, fluff with a fork, and serve the hot bredie over the rice.

Tomato Bredie

Ingredients

Instructions

More recipes