Tomato Bredie is a classic South African stew. You can use any kind of meat, beef, chicken, even wild game if you like. This Tomato Bredie recipe calls for lamb chops.
Tomato Bredie Recipe-
- 3-1/2 pounds lamb rib chops, bones cut away, but fatty parts retained with the meat, cut into bite sized pieces
- 2 tsp. cardamom seeds
- 1 tbsp. vegetable oil
- 2 tbsp. unbleached cake flour
- 1 small yellow onion, peeled and finely chopped
- 2 dozen pearl onions
- 2-1/4 pounds fresh tomatoes, rough chopped
- 4 large carrots, peeled and chopped into ½” to ¾” chunks
- 4 medium potatoes, peeled and chopped into ½” cubes
- 2 green bell peppers, cored, de-seeded, and rough chopped
- 1 tsp. freshly ground course sea salt
- 1 tsp. freshly ground black peppercorns
- 6 whole white peppercorns
- 2 bay leaves
- 2 tsp. brown sugar
- 1 tbsp. white vinegar
- 1 tbsp. Worcestershire sauce
- 1 African Knorr beef bouillon cube (a must ingredient for authentic African flavor)
- Dredge the lamb pieces in the cake flour, and cook in a large, heavy-duty saucepan with the oil, over medium high heat, stirring occasionally, until all pieces are well browned on all sides.
- Now add in the minced onions and the pearl onions, and cook until the pearl onions are soft and the minced onion is fragrant and translucent—should take about 4 to 5 minutes.
- Add in the tomatoes, bell peppers, carrots, and potatoes, and season with salt, black pepper, cardamom seeds, white peppercorns, brown sugar, bay leaves, vinegar, Worcestershire sauce, and beef bouillon cube—crush the cube before you add it in. Your tomato bredie is nearing completion.
- Put a lid on the fry pan, reduce the heat to where the tomato bredie is cooking at a lively simmer, and continue to cook for 1-1/4 to 1-1/2 hours, until the meat is fully tenderized. Make sure to stir now and then, and scrape the bottom of the pan to be sure nothing is burning and sticking.
- Serve your Tomato Bredie with rice and good beer.
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