Tomato Bredie with Lamb

Ingredients

• 2 lbs (900g) lamb, cut into chunks 2 lbs (900g) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 tomatoes, diced 4 tomatoes, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the lamb chunks to the pot and sear them until browned on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the onions and garlic. Sauté until the onions are translucent.
4. 4.
   Add the ground coriander, cumin, paprika, dried thyme, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
5. 5.
   Return the lamb to the pot and add the diced tomatoes, carrots, potatoes, and broth. Stir to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Tomato Bredie hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder or leg. Trim any excess fat before cutting it into chunks.
• Ground coriander — If you have whole coriander seeds, toast them in a dry pan until fragrant, then grind them using a mortar and pestle or a spice grinder.

Tips & Tricks

• For a richer flavor, marinate the lamb chunks in the spice mixture for a few hours or overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Tomato Bredie hot with a side of fluffy rice or crusty bread. The sauce is perfect for dipping, so make sure to have some extra bread on hand.

Presentation advice

Garnish the Tomato Bredie with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a plate, allowing the vibrant colors of the stew to shine through.