Lamb slowly braises with tomatoes, onions, and potatoes in a sweet-tart Cape Malay-style South African stew.
25 min prep 115 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rub the lamb with salt and black pepper.
Sear the lamb in vegetable oil for 8 minutes, then set aside.
Soften the onion and garlic in the same pot for 6 minutes.
Add the tomato paste, chopped tomatoes, brown sugar, cinnamon, and thyme.
Return the lamb and beef broth to the pot.
Cover and cook over low heat for 75 minutes.
Cut the potatoes into large pieces and add them to the pot.
Cook the bredie for 30 more minutes, until the sauce thickens, then serve.
💡 Tip: Cooking the tomatoes for a long time makes the bredie sauce glossy and thick without adding flour.
🍽️ Serving suggestion: Serve in deep bowls with yellow rice or plain basmati rice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~510
kcal calories
35
g protein
32
g carbs
27
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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