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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

South Africa

Tomato Bredie

Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 tablespoon vegetable oil
  • 3½ pounds lamb or mutton breast chops, chopped into portions
  • 2 tablespoons cake flour
  • 1 large onion, chopped
  • 2¼ pounds fresh tomatoes, chopped
  • 1 tablespoon white vinegar
  • 2 bay leaves
  • 1 beef bouillon cube
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 6 whole white peppercorns
  • ½ teaspoon freshly ground black pepper
  • 1 dash Worcestershire sauce
  • 2 medium potatoes, quartered (Optional)

Method

  1. Heat oil in a large, heavy-bottomed saucepan
  2. Dredge lamb in flour; shake off excess.
  3. Then, cook the lamb in hot oil until it is brown. pour lamb into a plate, and reserve drip in the pan.
  4. Cook and stir onion in drippings until soft for like 5 minutes, then mix tomatoes with it, return lamb chops to the saucepan; season with bay leaves, salt, brown sugar, black pepper, Worcestershire sauce, white peppercorns and bouillon, cover it, reduce the heat and simmer it for 1 hour and 15 minutes. Stir occasionally so that it wont 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.