Entree: South Africa – Cape Malay – Tomato Bredie (Slow-simmered South African lamb and tomato stew seasoned with Cape Malay spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1½ in (2.5–3.8 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 cinnamon sticks
- 6 whole cloves
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1 tsp (4 g) salt, or to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) tomato paste
- 2 lb (900 g) ripe tomatoes, coarsely chopped (or 28 oz / 800 g canned whole tomatoes, crushed)
- 3 cups (720 ml) beef or lamb stock
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) white vinegar or lemon juice
- 2 large potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 1 bay leaf
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish
- Cooked rice or crusty bread for serving

Instructions

1. Heat the vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Season the lamb pieces lightly with salt and brown them in batches until nicely seared on all sides; transfer to a plate.
2. Reduce heat to medium and add the sliced onions to the same pot. Cook, stirring, until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the cinnamon sticks, cloves, ground coriander, turmeric, tomato paste, and black pepper. Cook 1–2 minutes to bloom the spices and coat the onions.
4. Return the seared lamb to the pot. Add the chopped tomatoes and stock, scraping any browned bits from the bottom. Stir in the brown sugar, vinegar or lemon juice, and bay leaf. Bring to a gentle simmer.
5. Cover partially and simmer over low heat for 1 to 1½ hours, stirring occasionally, until the lamb is beginning to tenderize.
6. Add the potatoes, cover, and continue to simmer another 30–40 minutes until the lamb and potatoes are tender and the sauce is thickened. Adjust seasoning with additional salt, sugar, or vinegar to balance flavors.
7. Remove and discard the cinnamon sticks, cloves, and bay leaf. Garnish with chopped cilantro or parsley and serve hot with steamed rice or bread.