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Traditional South African Slow Simmered Cape Lamb Bredie with Tomatoes and Root Vegetables
Slow Simmered Cape Lamb Bredie is rich, comforting, and made for unhurried cooking.
Old-school Tomato-rich lamb bredie with potatoes and carrots.
Why You’ll Love and Enjoy Slow Simmered Cape Lamb Bredie
- It’s hearty, comforting, and built for slow cooking without stress.
- The tomato-rich sauce pairs perfectly with tender lamb and simple sides.
Slow Simmered Cape Lamb Bredie
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6–8 servings depending on size 1x
- Category: South African Recipes
- Method: Slow Cooking
Description
This lamb bredie simmers slowly with tomatoes, herbs, and vegetables until everything turns tender and rich. A comforting one-pot meal worth coming back to.
Ingredients
- 1.75 pd – 800g lamb knuckles or stewing lamb, washed, trimmed, and patted dry
- 2 large onions, chopped
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1/2 tsp ground ginger
- 6 medium tomatoes, grated
- 2 tsp sugar
- 1.7 ounces – 1 x 50g sachet tomato paste
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 5 potatoes, peeled and quartered
- 5 carrots, peeled and chopped
- 1 punnet fresh green beans, trimmed
- 1/2 cup green peas, optional
- Salt and black pepper, to taste
- 1 cup Ina Paarman vegetable stock, plus extra if needed
- Optional substitute: dry red wine in place of stock
Instructions
- Heat 2 tbsp olive oil in a heavy saucepan over medium heat.
- Add the 800g lamb knuckles or stewing lamb in batches, so they brown properly, seasoning lightly with salt and black pepper as they go. Remove and set aside.
- In the same pot, add the 2 chopped onions and cook for about 5 minutes until soft and lightly golden, scraping up the tasty bits stuck to the bottom.
- Stir in the 2 tsp minced garlic and 1/2 tsp ground ginger, cooking for 30 seconds until fragrant but not browned.
- Add the 50g tomato paste and cook it out for 1 minute to remove the raw edge.
- Stir in the 6 grated tomatoes and 2 tsp sugar, then simmer gently for 3 to 5 minutes until slightly thickened.
- Return the browned lamb to the pot along with any resting juices.
- Pour in 1 cup of vegetable stock or dry red wine, just enough to mostly cover the meat.
- Add the 3 sprigs of thyme and 3 sprigs of rosemary.
- Bring to a gentle simmer, cover with a lid slightly ajar, and cook on low heat for about 1 1/2 hours, stirring occasionally. Keep an eye on the liquid and add a splash more stock if it starts looking dry.
- Optional oven method: At this stage, you can transfer the covered pot to the oven and cook at 325⁰F/165⁰C for the same time.
- Add the 5 quartered potatoes, 5 chopped carrots, and fresh green beans.
- Simmer uncovered for another 30 minutes, or until the vegetables are tender and the sauce has thickened naturally.
- Stir in the 1/2 cup green peas, if using, and cook for 5 more minutes. Taste and adjust salt and black pepper.
- Turn off the heat and let the stew rest for 10 minutes before serving so the flavors settle properly.
- Serve hot with cabbage and brown rice, and spoon plenty of sauce over everything.
Notes
Created, prepared, tried, and tested Gail
A proper lamb bredie doesn’t rush, and this one rewards patience with real depth of flavor. The kind of meal that quietly steals the show.
Slow Simmered Cape Lamb Bredie offers comfort without complication and flavor without effort. The recipe feels familiar, reliable, and satisfying, making it easy to imagine it becoming a regular part of home cooking.
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