Bredie Lamb Tomato Classic

Bredie is a beloved South African slow-cooked stew with deep Cape Malay roots, traditionally simmered for hours to coax maximum flavor from bone-in lamb and ripe tomatoes. The gentle, layered spice blend of bay, clove, and a touch of green chili gives the dish its signature aromatic warmth. White-fleshed potatoes break down during the long simmer, naturally thickening the sauce into a glossy, brick-red stew that is ladled generously over rice or buttered bread.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 25 gCarbs
• 4 gFiber
• 9 gSugar
• 32 gProtein
• 720 mgSodium
• 950 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 35 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the stew base

• 1.5 kg (about 3.3 lb) bone-in lamb neck chops, trimmed of excess fat
• 3 tablespoons sunflower or canola oil
• 2 large yellow onions, finely sliced
• 6 cloves garlic, crushed
• 1 large green bell pepper, diced
• 1-2 green chilies, pierced with a knife
• 4 fresh ripe tomatoes, grated (about 2 cups pulp)
• 2 tablespoons tomato paste
• 1 teaspoon fine sea salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 whole cloves
• 2 dried bay leaves
• 1 teaspoon brown sugar

Bone-in lamb neck chopsSunflower oilYellow onionsGarlic clovesGreen bell pepperGreen chiliesFresh ripe tomatoesTomato pasteSea saltBlack pepperDried bay leavesBrown sugarWaxy potatoes

For finishing

• 600 g (about 4 medium) waxy potatoes, peeled and quartered
• 1 cup hot lamb or chicken stock, if needed
• 2 tablespoons cold butter
• 2 tablespoons chopped fresh parsley or coriander

Lamb stockCold butterFresh parsley

Directions

1. Pat the lamb chops dry with paper towels and season generously with salt and pepper. Heat the oil in a heavy-based cast-iron pot over medium-high heat and brown the chops in batches for 3-4 minutes per side until deep mahogany. Transfer to a plate and reserve.
2. Reduce the heat to medium and add the sliced onions to the same pot, scraping up the browned bits. Cook for 8-10 minutes until soft and golden, then stir in the garlic, green pepper, and pierced chilies for another 2 minutes.
3. Add the grated tomato pulp and tomato paste, along with the cloves, bay leaves, and brown sugar. Simmer for 10 minutes until the mixture thickens into a deep, brick-red paste that smells richly caramelized.
4. Return the browned lamb (and any resting juices) to the pot. Pour in just enough stock to come halfway up the meat, bring to a gentle boil, then cover and reduce the heat to the lowest setting. Simmer for 60 minutes, turning the chops once, until the meat is tender but still holding the bone.
5. Tuck the quartered potatoes into the sauce around the lamb, re-cover, and continue cooking for 30-40 minutes more until the potatoes are fork-tender and the lamb pulls easily from the bone with a fork.
6. Remove the lid, fish out the bay leaves and chilies, and increase the heat slightly. Simmer for 5-8 minutes to reduce the sauce to a thick, glossy consistency that coats the back of a spoon. Stir in the cold butter and fresh herbs, taste, and adjust salt.
7. Rest the stew off the heat for 10 minutes so the juices redistribute, then serve in deep bowls alongside steamed white rice, creamy mielie pap, or thick slices of buttered sourdough bread.

Cook’s Notes

• Bone-in lamb neck chops are non-negotiable for authentic bredie; the connective tissue and marrow release the rich body that defines the stew during the long simmer.
• Grate the tomatoes on the coarse side of a box grater (discarding the skins) for a smoother, less watery pulp than chopping or canned tomatoes, which can make the sauce too thin.
• A single pinch of ground cinnamon or a small piece of stick cinnamon added with the bay leaves is a customary Cape Malay touch that deepens the stew's warmth without making it sweet.
• Bredie is famously better the next day; cool, refrigerate overnight, and gently reheat, which lets the tomato sauce penetrate the meat and the potatoes.
• If the stew looks too dry at any point, add stock a half-cup at a time; if too thin at the end, mash a few potato quarters against the side of the pot to quickly thicken the sauce.

More South Africa Recipes You’ll Love

Craving more flavors from South Africa? Try these traditional recipes:

• Grilled South African Lamb Chops with Chakalaka and Charred Corn
• Bunny Chow Durban Curry
• South African Pap and Chakalaka

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