Entree: South Africa – Afrikaner / Boer – Bredie (Mutton stew with tomatoes)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 3 cloves garlic, crushed
- 1 tbsp (15 g) tomato paste
- 1 can (14 oz / 400 g) chopped tomatoes OR 3 large ripe tomatoes, chopped (about 14 oz / 400 g)
- 2 cups (480 ml) beef or lamb stock (preferably homemade or low-sodium)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks (about 12 oz / 350 g)
- 2 medium carrots, cut into 1-inch (2.5 cm) chunks (about 6 oz / 170 g)
- 1 cinnamon stick (about 2–3 in / 5–7 cm)
- 4 whole cloves
- 1 bay leaf
- 2 tsp (10 g) sugar
- 1 tbsp (15 ml) red wine vinegar or apple cider vinegar
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 g) butter (optional, for finishing)
- Fresh parsley or flat-leaf parsley, chopped, for garnish (optional)

Instructions

1. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper and brown them in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium, add the sliced onions to the pot and cook until soft and beginning to caramelize, about 8–10 minutes. Add the crushed garlic and tomato paste and cook 1–2 minutes more to bloom the tomato paste.
3. Return the browned lamb to the pot. Add the chopped tomatoes, stock, cinnamon stick, cloves, and bay leaf. Stir in the sugar and vinegar. Bring to a simmer, then reduce heat to low, cover, and cook gently for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
4. Add the potatoes and carrots, nestling them into the simmering sauce. Continue cooking, covered, for another 25–35 minutes until the vegetables and meat are tender and the sauce has thickened. Taste and adjust seasoning with salt and pepper.
5. Remove and discard the cinnamon stick, cloves, and bay leaf. Stir in the butter if using for extra richness. Garnish with chopped parsley and serve hot with crusty bread, pap, or rice.