South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0031
Printed 03 November 2026
Dinner
Lamb
Lunch
One-Pot
Stews
Tomato Bredie (Tamatie Bredie)
Recipe by
Christo Lochenberg
Published 14 November 2025
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Ingredients
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- 1kg lamb stewing meat (e.g., neck, shoulder), cut into cubes
- 30ml (2 tbsp) oil
- 2 large onions, finely chopped
- 2-3 cloves garlic, crushed
- 15ml (1 tbsp) grated fresh ginger
- 5ml (1 tsp) ground cumin
- 5ml (1 tsp) ground coriander
- 2.5ml (1/2 tsp) turmeric
- 1kg ripe tomatoes, blanched, peeled, and chopped (or 2 cans (410g each) chopped tomatoes)
- 125ml (1/2 cup) beef stock
- 2-3 potatoes, peeled and quartered (optional, for thickening)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
About This Recipe
A classic Cape Malay stew, rich with the flavour of slow-cooked lamb and ripe tomatoes. "Bredie" comes from the Malay word for stew, and it's known for its robust, comforting taste. Often served with rice.
Preparation Instructions
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches until sealed. Remove meat and set aside.
- Add onions to the pot and sauté until soft and translucent. Add garlic and ginger and cook for 1 minute until fragrant.
- Stir in cumin, coriander, and turmeric. Cook for 30 seconds, stirring.
- Return the lamb to the pot. Add the chopped tomatoes and beef stock. Season with salt and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 - 2 hours, or until the lamb is very tender.
- Add the quartered potatoes (if using) and continue to simmer for another 30-40 minutes, or until the potatoes are cooked through and the sauce has thickened. Stir gently occasionally.
- Adjust seasoning if needed. Serve hot, garnished with fresh parsley, alongside white rice.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/tomato-bredie-tamatie-bredie · Developed by Christo Lochenberg
