Entree: South Africa – Karoo – Bredie (A slow-simmered Karoo lamb and tomato stew with potatoes and warm spices)

Serving Size: 4

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 1.5-inch (4 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) canned crushed tomatoes
- 2 cups (480 ml) lamb or beef stock
- 2 large potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 14 oz / 400 g)
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1 tbsp (12 g) brown sugar
- 1 tbsp (15 ml) red wine vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the lamb pieces dry and season with salt and pepper. Heat the vegetable oil in a heavy Dutch oven over medium-high heat and brown the lamb in batches until well caramelized on all sides; remove and set aside.
2. Reduce heat to medium, add the sliced onions and cook, stirring, until soft and golden, about 12–15 minutes. Add the garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Return the lamb to the pot, add the crushed tomatoes, stock, cinnamon stick, cloves, bay leaves, ground coriander, smoked paprika, brown sugar, and red wine vinegar. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 1 1/2 to 2 hours until the lamb is nearly tender.
4. Add the potato cubes, stir to combine, and continue simmering uncovered for 30–40 minutes more until potatoes and lamb are both tender and the sauce has thickened. Stir occasionally and add a splash more stock or water if the stew becomes too dry.
5. Remove cinnamon stick, cloves, and bay leaves. Adjust seasoning with salt and pepper to taste. Spoon into bowls, garnish with chopped parsley, and serve hot with crusty bread or rice.