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PREP 20 minutes
TOTAL 3 hours 20 minutes
Serves
US | METRIC

INGREDIENTS

  • 800 g Neck of lamb on the bone (scrag end of lamb)
  • 400 g shoulder of lamb diced
  • 2 onions finely diced
  • 4 cloves garlic crushed
  • 999 tsps chilli powder (optional)
  • 1 x 500g carton tomato passata
  • 2 tbsps tomato puree
  • 600 g large maris piper potatoes peeled and quartered
  • 500 ml lamb stock
  • 1 tbsp sugar
  • 3 tbsps flat leaf parsley chopped

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Cape Malay Tomato Bredie

Cape Malay Tomato Bredie

Our family recipe to be shared with yours, My Nan always said you must love your onions, by this she meant to take care, cook gently as this is the key stage when making this dish. serve with a portion of fluffy rice.

  1. Fry the lamb in a large pre heated casserole pan for 6-7 minutes or until browned, remove from the pan and set aside.
  2. In the same pan, add some oil and fry the onions over a low/medium heat for 15 minutes; add the garlic and chilli powder and cook for a further minute. Squeeze in the tomato puree and cook for 2 minutes then pop the lamb back into the pan along with the tomatoes, potatoes and enough stock to cover, pop a lid on then bring to simmer, cook on a low heat for 3 hours. To thicken the sauce, cook uncovered for a further 20 minutes, add the sugar and season with salt and pepper. I like to serve with some flat leaf parsley. 
Cape Malay Tomato Bredie

Cape Malay Tomato Bredie

Our family recipe to be shared with yours, My Nan always said you must love your onions, by this she meant to take care, cook gently as this is the key stage when making this dish. serve with a portion of fluffy rice.

PREP 20 minutes
TOTAL 3 hours 20 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 800 g Neck of lamb on the bone (scrag end of lamb)
  • 400 g shoulder of lamb diced
  • 2 onions finely diced
  • 4 cloves garlic crushed
  • 999 tsps chilli powder (optional)
  • 1 x 500g carton tomato passata
  • 2 tbsps tomato puree
  • 600 g large maris piper potatoes peeled and quartered
  • 500 ml lamb stock
  • 1 tbsp sugar
  • 3 tbsps flat leaf parsley chopped
  1. Fry the lamb in a large pre heated casserole pan for 6-7 minutes or until browned, remove from the pan and set aside.
  2. In the same pan, add some oil and fry the onions over a low/medium heat for 15 minutes; add the garlic and chilli powder and cook for a further minute. Squeeze in the tomato puree and cook for 2 minutes then pop the lamb back into the pan along with the tomatoes, potatoes and enough stock to cover, pop a lid on then bring to simmer, cook on a low heat for 3 hours. To thicken the sauce, cook uncovered for a further 20 minutes, add the sugar and season with salt and pepper. I like to serve with some flat leaf parsley. 

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