Tomato Bredie


3 lb (1350g) breast of lamb, cut into bite-sized pieces
3 tsp flour
2 tsp cooking oil
2 onions, chopped
3 tsp salt and pinch black pepper
1 tsp sugar
2 lb (900g) ripe tomatoes,
skinned and chopped
1/2 pt (300ml) stock


1. Roll the lamb in flour and brown in hot cooking oil.
2. Add onion and sauté until transparent.
3. Add all the remaining ingredients and simmer until the lamb is tender (2 – 2 ½ hours).
4. Add more liquid during cooking if required.
Note: A bredie is like a stew, but uses less water. It can be made using any other suitable vegetable in place of the tomatoes.

Ladies in King William’s Town, South Africa