About 3 hours
Serves 6-8
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Recipe supplied by Lamb & Mutton SA.
Ingredients
- ¼ cup (60ml) flour
- Salt and milled pepper
- 1 Tbsp (15ml) oil
- 1kg boneless lamb shoulder, cut into 2½cm cubes
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 can (410g) whole peeled tomatoes (4-6 fresh tomatoes, blanched and peeled, works well too)
- 2 Tbsp (30ml) each tomato paste and tomato chutney
- 1 tsp (5ml) mixed herbs
- ½ tsp (3ml) each chilli flakes and paprika
- 2 cups (500ml) lamb or chicken stock
Potato topping:
- 6-8 medium potatoes, peeled and sliced thinly on a mandolin
- ½ cup (125ml) cheese, grated (a hard cheese like parmesan works best)
- 1½ cups (375ml) amasi
- 1 tsp (5ml) fresh thyme leaves
- 1 clove garlic, finely chopped
- Salt and milled pepper
- 2 Tbsp (30ml) butter
- Seasonal green vegetables, for serving
Method
- Place flour and seasoning in a large bowl and mix well to combine.
- Heat oil in a large, ovenproof, heavy-based saucepan over high heat.
- Add the lamb to flour mixture and toss to coat.
- Fry meat in batches and stir-fry until brown. Remove meat and set aside.
- Sauté onions in the same pan until browned, then add garlic and cook for another minute.
- Add remaining ingredients, stir well to and bring to a slow simmer.
- Tip the browned meat into simmering mixture, cover and cook for about 2 hours.
- Remove and set aside to cool.
- Preheat oven to 200°C.
- Blanch the potatoes in boiling water for 3-4 minutes, place in cold water to cool down and then place on a clean tea towel and dry.
- Combine remaining potato topping ingredients, excluding butter, in a bowl and toss potatoes in the mixture until every slice is coated evenly.
- Stack a handful of potato slices and lay on top of the cooled bredie, keeping edges in a straight line to create a pattern.
- Repeat with remaining potatoes, packing tightly to cover entire dish.
- Pour the excess amasi and cheese mixture over the potatoes.
- Dot with butter.
- Cover with foil and bake for 30 minutes.
- Remove the foil, return to oven and bake until golden brown, about 10-15 minutes.
- Remove from oven and serve with seasonal green vegetables.
Recipe Developer: Gerrie Du Rand
Photographer: Michelle Parkin