Meat, Africa and overseas
Lamb and Tomato Bredie with Rice
Lamb and tomato bredie is a South African stew for 4 people, ready in 2 hours 10 minutes, rated easy, for €4.20 per person. The lamb simmers slowly with tomatoes, onions, cinnamon, and cloves until it turns tender. Success comes from the very slow cooking without added water, which lets the tomatoes break down into a rich sauce.
Tonight it's South African tomato bredie, lamb slow cooked with tomatoes, onions, and cinnamon.
- Total time
- 2 h 10
- Difficulty
- Easy
- Cost per person
- €4.20
- Calories per person
- 540 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Bredie is South Africa's everyday stew, the kind that simmers away while you get on with your day. The lamb turns meltingly tender after two hours, the tomato sauce thickens on its own, and the cinnamon with cloves bring a quiet warmth that sets it apart from a regular beef stew. The white rice soaks up every bit of that fragrant sauce.
It's a relaxed winter weeknight or Sunday dish that kids take to easily, since the spices stay mild rather than sharp. You can start it in the afternoon, it only needs time and a very low flame. A solid choice for a family who wants a comforting meal without spending the evening at the stove.
The ingredients
Butcher
- Lamb neck or shoulder 800 g
Fruits and vegetables
- Tomatoes 800 g
- Onions 3
- Garlic 3 cloves
Pantry
- Long grain riceoften in the pantry 280 g
- Cinnamon stickoften in the pantry 1
- Clovesoften in the pantry 3
- Sugaroften in the pantry 1 tsp
- Sunflower oiloften in the pantry 3 tbsp
- Saltoften in the pantry 2 pinch
- Pepperoften in the pantry 1 pinch
The step by step recipe
-
Cut the lamb into chunks, slice the onions and garlic thin, and dice the tomatoes.
Keep any bones, they add flavor to the sauce.
-
Brown the lamb in hot oil in a Dutch oven, then set it aside. 10 min
Brown the meat well on every side, that's where the flavor comes from.
-
In the same pot, cook the onions and garlic, then add the tomatoes, cinnamon, cloves, sugar, salt, and pepper. 10 min
Scrape the bottom of the pot to lift up the browned bits.
-
Return the lamb to the pot, cover, and let it simmer over very low heat until tender. 1 h 30
Don't add water, the tomatoes provide all the moisture you need.
-
Cook the rice in salted water, drain it, and serve alongside the bredie. 12 min
Remove the cinnamon stick and cloves before serving.
Our tips to get it right
- Pick tomatoes that are fully ripe or end of season, they release more juice and the sauce builds itself.
- Keep the heat on the lowest setting during the 90 minute simmer, a hard boil dries out the meat instead of softening it.
- If your pot lid doesn't seal tightly, lay a sheet of parchment paper between the lid and the pot to trap the moisture.
The variations
- Swap the lamb for braising beef, the bredie turns richer but keeps its South African character.
- For a vegetarian version, replace the lamb with cooked chickpeas and shorten the simmer to 30 minutes.
- For a quick weeknight version kids will love, use instant rice and cook it for just 2 minutes instead of 12.
What to serve it with
- Plain white rice
- Bread for mopping up sauce
- Hot rooibos tea
Storage
Bredie keeps for 3 days in the fridge in a sealed container, the flavor actually improves after a day. It freezes well for up to 2 months, without the rice. Reheat gently over low heat with a splash of water to loosen the sauce.
Questions about this dish
Can you make bredie ahead of time?
Yes, it's actually recommended. Make it the day before, let it cool, then reheat gently the next day, the sauce only gets better.
Should you remove the cinnamon and cloves before serving?
Yes, they've released their flavor during cooking but aren't meant to be eaten. Pull them out right before serving.
Can you use a different cut of lamb instead of the neck?
Yes, lamb shoulder works just as well and stays tender after two hours of simmering. Avoid leaner cuts, they tend to dry out.
Does bredie freeze well?
Yes, the tomato lamb sauce freezes very well for up to 2 months. Freeze it without the rice, then cook the rice fresh when you're ready to serve.
How long does it take to make a lamb and tomato bredie with rice?
Count 2 h 10 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a lamb and tomato bredie with rice?
About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a lamb and tomato bredie with rice cost?
About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.
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