Lamb

Tomato Bredie

95mins
4Servings

A traditional South African stew, and a hearty winter warmer. It´s such a great dish for the entire family to share and enjoy.

Sending
User Review
5 (1 vote)

ingredients

  • 45 ml (3 Tbsp) cooking oil
  • About 1.4 kg lamb knuckles or neck, cut into thick slices
  • 1 large onion, coarsely chopped
  • 80 ml (? cup) Spur Durky Sauce
  • 4 medium tomatoes, coarsely chopped
  • 30 ml (2 Tbsp) tomato paste
  • 5 ml (1 tsp) sugar
  • 125 ml (½ cup) Spur Grill Basting
  • 80 ml (? cup) Spur Hickory Basting
  • 250 ml (1 cup) water
  • 5 ml (1 tsp) Spur Seasoning Salt
  • 2 ml (½ tsp) Spur Steakhouse Seasoning
  • 30 ml (2 Tbsp) chopped fresh rosemary or 10 ml (2 tsp) dried
  • 4 large potatoes, cut into smaller pieces
  • 5 (about 300 g) medium carrots, sliced

Method

  • Heat oil in a large heavy-based saucepan or cast-iron pot.
  • Add lamb in batches and fry until golden brown.
  • Add onion and Spur Durky Sauce and sauté until soft.
  • Add all the ingredients, except the potatoes and carrots.
  • Bring to a boil, reduce heat and simmer for about 50 minutes.
  • Add potatoes and carrots and simmer for a further 20 minutes, or until vegetables are soft.
  • Add more water if required.
  • If needed, thicken the sauce with a little cornflour and water.
  • Serve with basmati or any other starch.
Variations
  • Substitute 400g cherry tomatoes for the tomatoes
  • Substitute any other vegetables of choice, such as Brussel sprouts or waterblommetjies, for the potatoes and carrots.