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Tomato bredie with lamb






2 kg lamb neck, shanks or ribs
2 large onions, halved then thinly sliced
3 cloves garlic, crushed and peeled
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons curry powder
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
500 g cherry tomatoes, halved
6 medium tomatoes, chopped
750 ml chicken stock
3 tablespoons apricot jam
3 bay leaves
Salt, pepper and sugar

In a large casserole pot, brown the lamb in batches. Remove and set aside. In the same pot, fry the onions until soft and golden. Add the garlic and spices and fry for another minute before adding the tomatoes. Cook until the tomatoes are softened and their juices have been released.
Return the lamb to the pot and stir to coat the lamb with the tomatoes and spices. Combine the stock and apricot jam and pour over the lamb. You need enough to just cover the lamb. Add the bay leaves. Reduce the heat, cover and allow to simmer gently for 2 to 2.5 hours until the lamb can be pulled from the bone.
Check the seasoning and adjust, if necessary, to be pleasantly sweet.

Serve the bredie with mealie bread.

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