Tomato Bredie
Description
This tomato bredie is a South African lamb and vegetable stew with bay leaf, brown sugar, vinegar, and pepper that simmers for hours until flavorful.
Ingredients
•
1 tablespoon vegetable oil
•
3 1/2 pounds lamb or mutton breast chops, chopped into portions
•
2 tablespoons cake flour
•
1 large onion, chopped
•
2 1/4 pounds fresh tomatoes, chopped
•
1 tablespoon white vinegar
•
2 bay leaves
•
1 cube beef bouillon cube
•
1 teaspoon salt
•
1 teaspoon brown sugar
•
6 whole white peppercorns
•
1/2 teaspoon freshly ground black pepper
•
1 dash Worcestershire sauce
•
2 medium potatoes, quartered
Directions
1
Heat oil in a large, heavy-bottomed saucepan over medium-high heat.
2
Dredge lamb in flour; shake off excess.
3
Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.
4
Cook and stir onion in drippings until soft, about 5 minutes. Mix in tomatoes. Return lamb chops to the saucepan; season with bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover, reduce heat, and simmer for 1 hour and 15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.
5
Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.