Tomato Bredie (Tamatiebredie)
Tamatiebredie Say it: tuh-MAH-tee BREE-dee
Tomato bredie is a classic South African stew featuring tender lamb or mutton slowly simmered in a rich, spiced tomato gravy. Originating from the Cape Malay community, it is a beloved comfort food enjoyed year-round, especially during cooler months. The dish balances sweet, tangy, and savory flavors with warm spices like cinnamon and cloves, creating a thick, hearty sauce that clings to the meat. What makes it special is the long, slow cooking that transforms simple ingredients into a deeply flavorful one-pot meal traditionally served with rice.
Tomato Bredie (Tamatiebredie)
Tamatiebredie
Pronounced tuh-MAH-tee BREE-dee
- Serves
- 6
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the lamb pieces dry with paper towels and season generously with salt and black pepper.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until well colored on all sides, about 5-6 minutes per batch. Remove and set aside.
In the same pot, reduce heat to medium and add the chopped onions. Cook, stirring often, until soft and golden, about 8-10 minutes.
Add the minced garlic, grated ginger, ground coriander, cumin, cinnamon, and cloves. Stir for 1 minute until fragrant.
Return the browned lamb to the pot along with any resting juices. Stir in the chopped tomatoes, tomato paste, sugar, bay leaves, and water or stock. Bring to a boil, then reduce to a gentle simmer.
Cover and cook for 1 hour 15 minutes, stirring occasionally, until the meat is starting to become tender.
Add the potato chunks, cover again, and continue simmering for another 30-45 minutes until the lamb is very tender, the potatoes are soft, and the sauce has thickened to a rich gravy. If it becomes too dry, add a splash of water; if too thin, uncover for the last 15 minutes.
Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed. Remove bay leaves before serving.
Regional variants
Regional variations may include adding a chopped green chili for heat or using different meats such as beef or even snoek fish for a seafood bredie. Some cooks stir in a handful of chopped fresh coriander at the end.
Cook's notes
- Use ripe, flavorful tomatoes or good-quality canned tomatoes for the best depth of flavor.
- The stew tastes even better the next day after the flavors have melded; reheat gently on the stovetop.
- Traditional bredies are often made with mutton for richer taste, but lamb works perfectly for shorter cooking time.
Serve with
Steamed white rice and a simple green salad or sliced tomato sambal.
Make ahead and storage
Can be made up to 2 days ahead and refrigerated; flavor improves. Reheat on the stovetop with a splash of water. Freezes well for up to 3 months.
