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
Units
Scale
- 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
