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Classic Cape Tomato Bredie Recipe

A classic South African tomato bredie made with lamb on the bone, whole spices, and no added liquid. The meat braises entirely in the tomato and onion juices. Includes both Instant Pot and stovetop methods.
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A recipe for Classic Cape Tomato Bredie (Instant Pot and Stovetop)
Prep Time:20 minutes
Cook Time:50 minutes

Ingredients

  • 2 to 3 Tbsp vegetable or olive oil
  • 1.5 kg stewing lamb or mutton lamb knuckles, lamb neck chops, lamb rib chunks, or a combination
  • Salt and freshly ground black pepper
  • 2 large onions finely chopped
  • 2 cinnamon quills
  • 4 cardamom pods lightly crushed
  • 6 whole cloves
  • 1 tsp freshly ground white pepper plus more to serve
  • 1 tsp ground ginger
  • ½ tsp paprika
  • ½ tsp ground cumin
  • 2 Tbsp tomato paste
  • 3 cloves garlic crushed
  • 1 Tbsp fresh ginger finely grated
  • 1.2 kg / 2.6 lb ripe tomatoes roughly chopped (or 800 grams / 1.8 lb fresh tomatoes plus one 400-gram / 14 oz tin chopped peeled tomatoes)
  • 3 to 4 bay leaves
  • 1 Tbsp red wine vinegar
  • 3 medium potatoes peeled and cubed (optional) - add another potato if you want to bulk this dish up a bit.
  • Steamed basmati rice to serve

Instructions

  • Pat the lamb dry with kitchen paper and season all over with salt and black pepper.
  • Heat a splash of oil in a large frying pan over high heat. Brown the meat in batches on all sides until deep golden brown, about 3 to 4 minutes per side. Do not crowd the pan. Set the browned meat aside. If using neck chops, snip through the fat and connective tissue around the edges with scissors before browning to prevent the meat from curling.
  • In the Instant Pot set to sauté, or in your casserole over medium heat on the stovetop, heat another splash of oil and sauté the onions until softened and lightly golden, about 5 - 6 minutes. Scrape any sticky bits from the bottom.
  • Add the cinnamon quills, cardamom pods, and cloves and cook for one minute. Add the white pepper, ground ginger, paprika, and cumin and stir for another minute until fragrant.
  • Add the tomato paste, garlic, and fresh ginger and cook for a further minute, stirring continuously.
  • Add the chopped tomatoes and bay leaves, and stir to combine everything well. Add the red wine vinegar.
  • Return the browned meat to the pot along with the cubed potatoes if using. Press everything down so the meat and potatoes are as fully covered as possible with the tomato mixture.
  • For the Instant Pot: seal the lid and cook on high pressure for 50 minutes. Allow a natural pressure release (approximately 15 minutes) before opening.
  • For the stovetop: bring the mixture to a gentle simmer, cover with a tight-fitting lid, and cook over low heat for 1 hour 30 minutes to 2 hours, until the meat is completely tender and falling off the bone. Check occasionally and give it a stir, making sure nothing is catching on the bottom.
  • Once cooked, taste and adjust the seasoning. The gravy should be thickish and delicious. If it seems thin, simmer uncovered for a few minutes to reduce it slightly.
  • Serve with steamed basmati rice and plenty of white pepper.

Notes

This recipe works best with lamb or mutton on the bone. Bone-in cuts add flavour and body to the gravy that boneless cuts cannot replicate. Make sure to season the meat well with salt & pepper before and during cooking.
If your fresh tomatoes are out of season and watery, use all tinned chopped peeled tomatoes, or a combination of tinned tomatoes and a tablespoon or two of tomato puree for a deeper colour and flavour. Add a little extra sugar if necessary. 
The potatoes are optional but traditional. They absorb the tomato gravy beautifully as they cook. Add them with the meat for the full cook time in both methods.
White pepper is essential here, both in the cooking and at the table. It has a different, more floral flavour than black pepper and is one of the dish's defining characteristics. Use black pepper if you do not have any.
Like all slow-braised stews, tomato bredie improves significantly the next day as the flavours deepen. It is an excellent dish to make ahead.
Storage: allow to cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheating: reheat gently on the stovetop over low to medium heat, adding a small splash of water if the gravy has thickened too much. Or cover and reheat in the oven at 160°C / 320°F for 20 to 30 minutes. Or cover and reheat in a microwave.
Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating as above.
Servings: 6