South African Bredie (Slow-Braised Lamb and Vegetable Stew)

About This Recipe

South African Bredie is a real, traditional South African dish, known as Slow-Braised Lamb and Vegetable Stew. Lamb slow-braised with tomatoes or other vegetables until falling-apart tender, a comforting Cape Dutch stew served with rice.\n\nBredie is a traditional Cape Dutch stew, with tomato bredie being the most common variety today, though historical versions were made with a range of vegetables like green beans or pumpkin depending on the season.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in South African home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 1 kglamb shoulder(cubed)
• 3 tbspneutral oil
• 2yellow onions(diced)
• 4garlic cloves(minced)
• 1 kgtomatoes(diced, or crushed canned tomatoes)
• 1 tspsugar
• 2bay leaves
• 1 tspdried thyme
• 1 tspfine sea salt(to taste)
• 1 tsppaprika
• 4 cupscooked rice(to serve)

Instructions

1. 1

   Brown the lamb

   Heat oil in a heavy pot and brown the lamb cubes on all sides; set aside.

2. 2

   Cook the onions

   Add onions to the same pot, cooking until soft, about 8 minutes.

3. 3

   Add spices

   Stir in garlic and paprika, cooking for 1 minute.

4. 4

   Braise

   Return the lamb to the pot, add tomatoes, sugar, bay leaves and thyme. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is falling-apart tender and the sauce has thickened.

5. 5

   Adjust seasoning

   Season with salt, adjusting the sugar to balance the tomatoes' acidity if needed.

6. 6

   Serve

   Remove bay leaves and serve hot over rice.

Variations

• •

  A green bean bredie substitutes green beans and potatoes for tomatoes, a traditional seasonal variation.

• •

  Some households add a pinch of cinnamon for a Cape Malay-influenced twist.

• •

  Use beef instead of lamb for a heartier, different flavor profile.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions