Tomato bredie

    3 hours 15 min

    A traditional South African dish made with lamb knuckles. Although now known as a South African dish it was introduced to SA by Malay slaves brought to SA by the Dutch. Originally oriental spinach was used instead of tomatoes, tomatoes not being known in the 16th and 17th centuries in SA. The original recipe, flavoured with Cape sorrel instead of oriental spinach, is known as waterblommetjiebredie (small water flower stew).

    1 person made this

    Serves: 4 

    • oil, as needed for cooking
    • 700g lamb knuckles
    • 30g plain flour
    • 2 medium onions, sliced
    • 2 leeks, sliced
    • 2 cloves garlic, crushed
    • 1 teaspoon crushed ginger
    • 1 teaspoon ground coriander
    • 3 peppercorns
    • 1 teaspoon dried thyme
    • 1 teaspoon dried marjoram
    • 2 (400g) tinned tomatoes
    • 1 teaspoon brown sugar
    • 100ml dry white wine
    • 1 large handful fresh basil
    • 2 bay leaves
    • salt and pepper, to taste

    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. In a large casserole dish, warm a little oil over a medium-high heat. Dust the knuckles with the flour then brown them in the casserole dish, a few pieces at a time if necessary.
    2. Return all the knuckles to the casserole dish and add the onions, leeks and garlic. Stir until the onion is slightly browned and then add the ginger, coriander, peppercorns, thyme, marjoram, tomatoes, sugar, wine, fresh basil and bay leaves. Season with salt and black pepper. Cover and cook on a very low heat for about 2 hours until the lamb is very tender.
    3. Remove lid and simmer for 30 minutes or until the tomato sauce has thickened. Remove from the heat and serve immediately.

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