Best Tomato Lamb Bredie Recipes

Tomato Lamb Bredie image

Provided by Colin Cowie

Yield Makes 6 servings

Number Of Ingredients 17

4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil)
2 large yellow onions, coarsely chopped (about 4 cups)
3 bay leaves
3 cinnamon sticks
2 1/2 pounds lamb knuckles, cut into 1 1/2-inch cubes
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1/4 cup white wine
1 large ripe tomato (1/2 pound) peeled and chopped
4 garlic cloves, crushed
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
1 spicy red dry chili pepper, crushed (approximately 1 tablespoon; the amount can be adjusted according to taste), or 1/2 tablespoon hot red pepper flakes
2 1/2 tablespoons tomato paste
4 medium potatoes, peeled, quartered and placed in a bowl of cold water
2 1/2 tablespoons sugar
2 tablespoons chopped flat-leaf parsley or cilantro, for garnish

Steps:

1. Place 2 1/2 tablespoons of the oil in a large Dutch oven, Crock Pot, or cast-iron stew pot over medium heat. Add the onions, bay leaves, and cinnamon sticks and sauté, stirring constantly for about 10 minutes, or until golden. Remove from the pot and set aside.
2. Dust the meat with flour and divide it into two batches. Add 1 tablespoon of oil to the pot over medium heat, add the first batch of meat, and brown on all sides, approximately 5 minutes. Remove the browned meat from the pot and set aside. Add the remaining tablespoon of oil to the pot and repeat the browning process for the second batch. Remove excess grease from the pot by using a large ladle or spoon.
3. Add the white wine to the pot, reduce the heat, and deglaze using a wooden spoon. Return the reserved meat and the onions, bay leaves, and cinnamon stick to the pot. Add the tomato, crushed garlic, salt and pepper, chili, and tomato paste. Cover the pot and simmer over medium heat for 40 minutes, stirring from time to time. Add the potatoes and sugar, and cook until tender, about 20 minutes. Remove the lid from the pot, stir, and cook, for a final 15 minutes. Garnish with chopped parsley or cilantro and serve the bredie hot with rice on the side.

Lamb's Neck Potjiekos image

Provided by Bels Belly

Categories Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

8 slices lamb necks
250 ml red wine (Pinotage of course! you can be liberal with this)
250 g new potatoes, chopped (halved if small)
1 large onion, roughly chopped
2 red peppers, sliced
12 vine tomatoes, halved
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
2 teaspoons sweet paprika
3 cm fresh ginger, finely chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh coriander
3 tablespoons vegetable oil

Steps:

Add the cloves, cinnamon, paprika, ginger and garlic to some oil and heat in the potjie pot until fragrant.
Add the meat and potatoes to the pot, then add layers of onion and pepper.
Finally, add the tomatoes to the top of the pot, and sprinkle over the coriander.
Pour the wine over the top and allow to drain through.
Put the lid on the pot and leave to simmer.
After half an hour, stir the pot well so that the meat is now on the top.
Cover again, turn the heat down if necessary, and leave to slow cook for as long as possible.
Good after two hours, even better the next day.
Serve with rice - if you have room!

Nutrition Facts : Calories 298.2, Fat 11.5, SaturatedFat 1.6, Sodium 29.9, Carbohydrate 36.6, Fiber 8.7, Sugar 14.8, Protein 5.8