A South African classic made with ripe tomatoes, a rich and hearty bredie is perfect for a winter dinner. Serve with rice and a crispy fresh baked bread.
Makes 8 servings. Preparation Time 30 mins, Cooking Time About 12 Hours (In A Crock Pot)
You Will Need:
- 1kg (35oz) Lamb Neck (Cut For Stewing)
- 5 Large Potatoes
- 2 Large Onions
- 3kg (100oz) Tomatos (The riper the better)
- 2 Beef Stock Cubes (Or 1 litre Liquid Stock)
- 15 Cloves
- 2 Bay Leaves
- 8 Peppercorns
- 1 Tbsp Salt
- 1Tbsp Olive Oil (Or Vegetable Oil)
Peel and finely chop the onions. Fry the onions in the olive oil over a high heat until golden brown then place in a single layer at the bottom of the crock pot (slow cooker). Now brown the lamb in the same pot, fry over a high heat until the edges are sealed, place the lamb in the crock pot in a second layer above the onion. Finally pour one litre (34 fl oz) of water and the two stock cubes into the pot used to fry the lamb and bring to the boil. You do this in the same pot so that some of the flavour from the lamb is lifted into the stock. If you are using liquid stock then do not add additional water. Pour the stock over the lamb and onion layer, drop the pepper corns in around the lamb and sprinkle over the salt. Set the crock pot on auto (medium) and leave for 6 hours or overnight to cook.
Peel and chop the potatoes into large chunks (quarters or eighths). Peel the tomatoes, remove the stems and slice them in half. After the lamb has cooked for 6 hours, stir the mixture and then add the remaining ingredients. Add a layer of the potatoes first, sprinkle the cloves and bay leaves and finally the tomatoes on the top. Cook on auto (medium) for an additional 6 hours until the tomatoes fall apart.
If the bredie is too runny and needs to be thickened, mix a few tablespoons of cornflour in cold water and mix it into the bredie well. Cook on high for a further five minutes until thick.
Serve with fluffy white rice and a freshly baked bread.
