South African Tomato Bredie Recipe

 

South African Tomato Bredie

I never made a recipe with lamb before and decided to try this South African Tomato Bredie Recipe so I could join in the fun on another blog “cooking around the world”.  He’s featuring recipes from South Africa this month.

The recipe called for mutton, but my grocery store didn’t have it.  I decided to use lamb chops.  Did you know that mutton is from an older sheep and therefore, the meat is a little tougher and requires several hours slow cooking so the meat will be tender?  I knew mutton was lamb, just didn’t know why they called it mutton instead of just lamb.  So, the lamb chops, being from a young sheep was much more tender and didn’t have to be cooked for hours like the recipe calls for.  But I will write up the recipe as it should be and not the way I did it.

We really enjoyed trying this South African Tomato Bredie Recipe that is so popular on the other side of the world.  I would definitely make this again.

South African Tomato Bredie | Recipe

(Serves 4)

1 lb. mutton shoulder (or beef)
2-3 T. oil
1 T. butter
2 tsp. salt
1/2 tsp. pepper
1 large onion (chopped)
1 can whole tomatoes
2 T. tomato paste
1 tsp. sugar
1/4 tsp. chili powder
1 tsp. paprika
2 garlic cloves (crushed or sliced)
1 tsp. mixed herbs (oregano, basil, parsley)
1 c. chicken broth
2 medium potatoes (chopped)
1 T. flour
3 c. cooked rice
1/2 c. chopped parsley

Directions:

Trim any large pieces of fat or bone from mutton.  Cut into bite size pieces.  On medium heat, add oil and butter so sauce pan.  Once heated and butter has started to brown, add mutton pieces and brown.  Sprinkle with salt and pepper.

lamb chopbrown lambbown lamb2

Remove mutton from sauce pan with slotted spoon and set aside.

Add chopped onions to the same sauce pan.  When onions have browned, add tomatoes, tomato paste, sugar, chili powder, paprika, garlic, herbs, and chicken stock.  Bring to a slow boil.

Add the prepared mutton and simmer slowly for 2 hours.

Tomato Bredie

Add chopped potatoes and simmer another 1/2 hour.

Add 1/4 c. cold water to flour and mix till smooth.  Add flour mixture to tomato gravy to thicken.  Simmer another 10 minutes.

Add chopped parsley to your hot cooked rice and top with the South African Tomato Bredie.

NOTE:  This recipe can be made a day or 2 in advance as the flavors will get even better.

I think the next time I make this I will double the recipe (or even triple) and freeze half for a quick easy meal when I’m short on time.South African Tomato Bredie2

Print Friendly
About Sylvia Ellie

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

Comments

  1. That looks so rich and delicious. I liked to see the garlic slices floating amidst those lovely red juices. Thank you for joining us on our culinary trip to South Africa.
    Chris recently posted…Gone with the Wind …My Profile

  2. I had a SAfrican roomate in college and she would make this recipe all the time. It was awful and the place smelled like bad tomato sauce all the time. Your recipe is using fresh ingredients so it must be delicious. Such a heavy use of tomatoes! Not complaining at all. :)

    • I made this recipe for a South African challenge on another website. When I first stated on Facebook, I met a girl from SA and have stayed friends with her. So I contacted her to ask what recipes are specific to SA. She gave me several, but I thought this one sounded the best and it was very tomatoey. (Is that a word?) Very tasty and I would definitely make it again someday.

Speak Your Mind

*

CommentLuv badge