Tomato bredie is a South African meal and it is good during the winter fare. Tomato Bredie is an old Cape name for a dish of meat and vegetables stewed together.
Ingredients
- 1 tablespoon vegetable oil
- 3½ pounds lamb or mutton breast chops, chopped into portions
- 2 tablespoons cake flour
- 1 large onion, chopped
- 2¼ pounds fresh tomatoes, chopped
- 1 tablespoon white vinegar
- 2 bay leaves
- 1 beef bouillon cube
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 6 whole white peppercorns
- ½ teaspoon freshly ground black pepper
- 1 dash Worcestershire sauce
- 2 medium potatoes, quartered (Optional)
Equipment
- Saucepan
- Spoon
- Mixing Bowl
Procedure
- Heat oil in a large, heavy-bottomed saucepan
- Dredge lamb in flour; shake off excess.
- Then, cook the lamb in hot oil until it is brown. pour lamb into a plate, and reserve drip in the pan.
- Cook and stir onion in drippings until soft for like 5 minutes, then mix tomatoes with it, return lamb chops to the saucepan; season with bay leaves, salt, brown sugar, black pepper, Worcestershire sauce, white peppercorns and bouillon, cover it, reduce the heat and simmer it for 1 hour and 15 minutes. Stir occasionally so that it wont sticks to the bottom of the pan.
- Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.