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Lamb Tomato Stew (Bredie)
Dinner

Lamb Tomato Stew (Bredie)

2–8 hrs Serves 6

A recipe from Estelle Human. This is proper comfort food — the kind of pot that fills the whole house with its smell and only gets better the longer it cooks. Do it low and slow on the stovetop, or let the slow cooker do the work while you get on with your day.

Ingredients

  • Lamb — 500 g to 1 kg
  • Tomatoes — 500 g fresh or 1 tin
  • Onions — 2 medium
  • Potatoes — 2 to 4, cubed
  • Sugar — 10 ml (2 tsp)
  • Chutney — 30 ml (2 tbsp)
  • Flour — 15 ml (1 tbsp), mixed with a little water to thicken
  • Water — 250 ml, cool to warm
  • Salt and pepper — 10 ml (2 tsp)

Method

Stovetop

  1. 1

    Brown the onions with the lamb, salt and pepper. Cover with the lid and cook for 1 hour.

  2. 2

    Add all the other ingredients except the flour, and cook for a further 1 hour.

  3. 3

    Thicken the sauce with the flour (mixed to a smooth paste with a little water).

  4. 4

    Season with more salt, pepper and chutney to taste.

Slow Cooker

  1. 1

    Add the lamb and onions to the bottom of the slow cooker, then layer all the other ingredients on top. Cook on low for 6 to 8 hours.

Notes

Serve over rice or with crusty bread to soak up the sauce. Like most stews, this is even better the next day once the flavours have had time to settle.