Tomato Lamb Bredie Recipe

Name: Tomato Lamb Bredie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil); 2 large yellow onions, coarsely chopped (about 4 cups); 3 bay leaves; 3 cinnamon sticks; 2 1/2 pounds lamb knuckles, cut into 1 1/2-inch cubes; 1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes; 3 tablespoons all-purpose flour; 1/4 cup white wine; 1 large ripe tomato (1/2 pound) peeled and chopped; 4 garlic cloves, crushed; 2 teaspoons coarse sea salt; 1 teaspoon freshly ground black pepper; 1 spicy red dry chili pepper, crushed (approximately 1 tablespoon; the amount can be adjusted according to taste), or 1/2 tablespoon hot red pepper flakes; 2 1/2 tablespoons tomato paste; 4 medium potatoes, peeled, quartered and placed in a bowl of cold water; 2 1/2 tablespoons sugar; 2 tablespoons chopped flat-leaf parsley or cilantro, for garnish

Servings: persons

4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil)
2 large yellow onions, coarsely chopped (about 4 cups)
3 bay leaves
3 cinnamon sticks
2 1/2 pounds lamb knuckles, cut into 1 1/2-inch cubes
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1/4 cup white wine
1 large ripe tomato (1/2 pound) peeled and chopped
4 garlic cloves, crushed
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
1 spicy red dry chili pepper, crushed (approximately 1 tablespoon; the amount can be adjusted according to taste), or 1/2 tablespoon hot red pepper flakes
2 1/2 tablespoons tomato paste
4 medium potatoes, peeled, quartered and placed in a bowl of cold water
2 1/2 tablespoons sugar
2 tablespoons chopped flat-leaf parsley or cilantro, for garnish

1
1. Place 2 1/2 tablespoons of the oil in a large Dutch oven, Crock Pot, or cast-iron stew pot over medium heat. Add the onions, bay leaves, and cinnamon sticks and saute, stirring constantly for about 10 minutes, or until golden. Remove from the pot and set aside.
2
2. Dust the meat with flour and divide it into two batches. Add 1 tablespoon of oil to the pot over medium heat, add the first batch of meat, and brown on all sides, approximately 5 minutes. Remove the browned meat from the pot and set aside. Add the remaining tablespoon of oil to the pot and repeat the browning process for the second batch. Remove excess grease from the pot by using a large ladle or spoon.
3
3. Add the white wine to the pot, reduce the heat, and deglaze using a wooden spoon. Return the reserved meat and the onions, bay leaves, and cinnamon stick to the pot. Add the tomato, crushed garlic, salt and pepper, chili, and tomato paste. Cover the pot and simmer over medium heat for 40 minutes, stirring from time to time. Add the potatoes and sugar, and cook until tender, about 20 minutes. Remove the lid from the pot, stir, and cook, for a final 15 minutes. Garnish with chopped parsley or cilantro and serve the bredie hot with rice on the side.

1941

kcal

Calories

105

Fat

136

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil), 2 large yellow onions, coarsely chopped (about 4 cups), 3 bay leaves, 3 cinnamon sticks, and more.

Yes, Tomato Lamb Bredie falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Lamb Bredie

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