Tomato bredie
Tomato bredie, from above
Non vegCape Town

Tomato bredie

Lamb slow cooked in tomatoes with cinnamon, cardamom and chilli until thick and jammy.

150 minTime
29 gProtein each
mediumSpice
Bredie2 chapters · 1 min read

Make it your way

Grandma's wayLamb, tomatoes, cinnamon, cardamom and chilli.
The original
537kcalsame
29 gproteinsame
5 gfibresame
150minutessame

Classic tomato bredie.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lamb (lamb or tender mutton)900 g lamb neck chops
Onion2 large, sliced
Tomato1 kg ripe tomatoes, chopped
Tomato puree1 tbsp tomato paste
Potato4, halved
Garlic5 cloves
Gingerthumb
Cinnamon1 stick
Cardamom4 pods
Whole spices4 cloves
Green chilli1 to 2
Sugar1 tbsp
Cooking oil (vegetable oil)2 tbsp
Saltto taste

Method

3 steps
  1. 1Brown the lamb in oil, then add onion, garlic, ginger and whole spices and cook until soft.
  2. 2Add tomatoes, paste, chilli and a splash of water; cover and simmer gently for 1 1/2 hours.
  3. 3Add potatoes and sugar and simmer until the potatoes are tender and the sauce thick.
Serve it like this

Serve over white or yellow rice with a sambal of grated carrot or a fruit chutney.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Tomato bredie: a bread or rice, a side, something to drink and something sweet.

Bread or rice Yellow rice30 min
Bread or rice Methi thepla40 min
On the side Aloo gobi35 min
On the side Cabbage poriyal20 min
To drink Sol kadhi40 min
Something sweet Malva pudding55 min
Sign up to send it to your cook