Cape Malay Lamb Bredie (Tomato and Lamb Stew)
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Ingredients
- 600 g diced lamb shoulder
- 3 red onion
- 3 garlic cloves
- 500 g ripe plum tomatoes
- 2 bay leaves
- 0.5 tsp ground cinnamon
- 300 ml lamb stock
- 2 tbsp vegetable oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 756 kcal
- Protein
- 34.2 g
- Carbohydrate
- 72.1 g
- of which sugars
- 10.3 g
- Fat
- 36.6 g
- of which saturates
- 13.8 g
- Fibre
- 4.7 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the vegetable oil in a large pot and brown the lamb all over, then set aside.
- 3
Peel and chop the onions, add to the pot and cook for 10 minutes until softened.
- 4
Stir in the garlic and cinnamon, then add the chopped tomatoes and bay leaves and cook for 5 minutes.
- 5
Return the lamb to the pot with the lamb stock, cover and simmer for 1 hour until tender.
- 6
Serve with the rice.
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