Tomato Bredie

Recipe View Heat vegetable oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. (2 minutes)

Recipe View Dredge lamb pieces in cake flour, shaking off any excess. This helps to create a rich, thickened gravy. (5 minutes)

Recipe View Brown the floured lamb in the hot oil until nicely colored on all sides. This step is crucial for developing depth of flavor. Transfer the browned lamb to a plate and set aside, leaving the flavorful drippings in the pan. (15 minutes)

Recipe View In the same pan, sauté the chopped onion in the lamb drippings until softened and translucent. Stir in the chopped fresh tomatoes, allowing them to begin to break down and release their juices. (8 minutes)

Recipe View Return the browned lamb chops to the saucepan, nestling them amongst the tomatoes and onions. Season generously with bay leaves, bouillon cube, salt, brown sugar, white peppercorns, black pepper, and a dash of Worcestershire sauce. (3 minutes)

Recipe View Cover the saucepan, reduce the heat to low, and gently simmer for 1 hour and 15 minutes. Stir occasionally to prevent sticking, ensuring the flavors meld together beautifully. (1 hour 15 minutes)

Recipe View Add the quartered potatoes to the stew, nestling them amongst the meat and tomatoes. Continue to simmer, covered, until the potatoes are tender and the lamb is very tender, approximately 45 minutes more. (45 minutes)

Recipe View Before serving, remove the bay leaves. Taste and adjust seasoning as needed, adding more salt, pepper, or Worcestershire sauce to your preference.