I never made a recipe with lamb before and decided to try this South African Tomato Bredie Recipe so I could join in the fun on another blog “cooking around the world”. He’s featuring recipes from South Africa this month.
The recipe called for mutton, but my grocery store didn’t have it. I decided to use lamb chops. Did you know that mutton is from an older sheep and therefore, the meat is a little tougher and requires several hours slow cooking so the meat will be tender? I knew mutton was lamb, just didn’t know why they called it mutton instead of just lamb. So, the lamb chops, being from a young sheep was much more tender and didn’t have to be cooked for hours like the recipe calls for. But I will write up the recipe as it should be and not the way I did it.
We really enjoyed trying this South African Tomato Bredie Recipe that is so popular on the other side of the world. I would definitely make this again.
South African Tomato Bredie | Recipe
1 lb. mutton shoulder (or beef)
2-3 T. oil
1 T. butter
2 tsp. salt
1/2 tsp. pepper
1 large onion (chopped)
1 can whole tomatoes
2 T. tomato paste
1 tsp. sugar
1/4 tsp. chili powder
1 tsp. paprika
2 garlic cloves (crushed or sliced)
1 tsp. mixed herbs (oregano, basil, parsley)
1 c. chicken broth
2 medium potatoes (chopped)
1 T. flour
3 c. cooked rice
1/2 c. chopped parsley
Trim any large pieces of fat or bone from mutton. Cut into bite size pieces. On medium heat, add oil and butter so sauce pan. Once heated and butter has started to brown, add mutton pieces and brown. Sprinkle with salt and pepper.
Remove mutton from sauce pan with slotted spoon and set aside.
Add chopped onions to the same sauce pan. When onions have browned, add tomatoes, tomato paste, sugar, chili powder, paprika, garlic, herbs, and chicken stock. Bring to a slow boil.
Add the prepared mutton and simmer slowly for 2 hours.
Add chopped potatoes and simmer another 1/2 hour.
Add 1/4 c. cold water to flour and mix till smooth. Add flour mixture to tomato gravy to thicken. Simmer another 10 minutes.
Add chopped parsley to your hot cooked rice and top with the South African Tomato Bredie.
NOTE: This recipe can be made a day or 2 in advance as the flavors will get even better.
I think the next time I make this I will double the recipe (or even triple) and freeze half for a quick easy meal when I’m short on time.