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All kinds of delicious meat, stews and potjiekos recipes from South Africa and the world

South African Tomato Bredie recipe

South African Tomato Bredie

There is nothing better than a piping hot stew for dinner enjoyed with a nice glass of red wine when it’s cold and rainy outside. You use whole shanks instead of pieces in this recipe but remember to adjust the cooking time.

2 kg lamb knuckles/shanks cut into 2.5 cm pieces
80-100 ml flour
50 g butter
30 ml olive oil
2 large onions, chopped
2 garlic gloves, chopped
1 large carrot, grated
2 celery sticks, chopped
2 x 410 g cans Whole Peeled Tomatoes
250 ml dry red wine
250 ml fresh herbs, chopped
20 ml chutney
100-200 ml water
salt and pepper
rice (to serve)

Dust the lamb with the flour and season with salt and pepper.

Heat half of the butter and olive oil in a large pot and fry the lamb in small batches until golden brown. Remove from the pot and heat the remaining butter and oil.

Fry the onions, garlic, carrot and celery for about 3-5 minutes. Put the lamb in with the vegetables and add the cans of Whole Peeled Tomatoes, red wine, herbs and chutney. Stir well and add a bit of the water if necessary. Put the lid on and

simmer for 1-2 hours.

Season to taste and serve with rice, garnished with herbs.

Less than 20 mins preparation time
About 2 hours cooking time
Serves 4 - 6

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