Tomato bredie

This hearty bredie is the picture of South African home cooking. Dig into this comforting sweet and tangy stew, ideal for a chilly night.

More than 1 hour

Serves 4-6


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  • 2-3 Tbsp (30-45ml) olive oil
  • Salt and milled pepper
  • 1kg lamb stewing meat (like knuckles)
  • A little cornflour, for dusting
  • 3 onions, chopped
  • 4 cloves garlic, chopped
  • 1 Tbsp (15ml) smoked paprika (optional)
  • ½ Tbsp (7ml) ground coriander
  • ½ tsp (3ml) ground cloves
  • ½-1 tsp (3-5ml) chilli flakes (optional)
  • ½ cup (125ml) red wine
  • 2 cans (400g each) chopped and peeled tomatoes
  • 1 can (400g) tomato purée
  • 1 Tbsp (15ml) brown sugar
  • 2 tsp (10ml) soy sauce
  • 500g baby potatoes, halved
  • ½ cup (125ml) beef stock
  • Handful fresh basil leaves, roasted vine tomatoes for serving (optional) 
  • Cooked rice, for serving


  1. Heat oil in a heavy bottomed pot.
  2. Season meat and lightly dust with cornflour.
  3. Brown meat all over, remove and set aside.
  4. Reduce heat and sauté onion for 5 minutes.
  5. Add garlic and sauté for a minute.
  6. Add spices and chilli flakes (if using) and cook for a minute until fragrant, adding a splash of oil if needed.
  7. Return meat to pot and add wine to deglaze.
  8. Add tomato purée, chopped tomatoes, sugar and soy sauce.
  9. Simmer for 1 hour, keeping the pot half-covered.
  10. Add potatoes and stock and cook for 30-40 minutes or until reduced.
  11. Garnish with basil and vine tomatoes, if using,  and serve with rice on the side.



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