South Africa Recipes Recipes from South Africa South African Cuisine

Tomato Bredie

A thick, richly flavoured lamb and tomato stew, of Malay origin, but popular throughout South Africa. Ideal served on a bed of rice, to warm away the winter chills.

Serves: 4


  • 2 tablespoons of vegetable oil
  • 1.5 pounds boneless lamb shoulder, cut into 1×2 inch chunks
  • 1 large onion, peeled and cut crosswise into 1/8 inch thick slices
  • 1 teaspoon finely chopped garlic
  • 6 medium sized firm ripe tomatoes, peeled and cut crosswise into 1/4 inch thick slices
  • 1 tablespoon finely chopped fresh chillies
  • 2 whole cloves
  • 1 teaspoon sugar
  • 1 teaspoon salt


  1. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
  2. Add the lamb a few pieces at a time and brown. Turn the pieces frequently with a slotted spoon and regulate the heat so that they colour richly and evenly without burning. As the lamb browns, transfer the pieces to a plate.
  3. Pour off and discard all but about 2 tablespoons of fat from the skillet and drop in the onion slices and the garlic. Stirring frequently and scraping in any brown particles that cling to the bottom of the pan, cook for 8 to 10 minutes, or until the onions are soft and golden brown.
  4. Stir in the tomatoes, chillies, cloves, sugar and salt, then add the lamb and any juices that have accumulated around it.
  5. Reduce the heat to the lowest possible temperature, cover tightly and cook for 1 hour, stirring from time to time to prevent the vegetables and lamb from sticking to the pan.
  6. Remove the cover and simmer for 30 to 40 minutes or until the lamb is very tender and most of the liquid in the pan has cooked away, stirring and mashing the tomatoes occasionally. The sauce should be thick enough to hold its shape almost solidly in the spoon.
  7. Taste for seasoning.
  8. Pick out and discard the cloves.
  9. Serve the Bredie at once, accompanied with hot rice.

Comments are closed.