A lamb stew bursting with flavour

Tomato and lamb stew or ‘tamatie bredie’ is a stalwart in many a South African household. You might think your Mum’s is best and certainly no South African recipe book is complete without it, but we assure you that this recipe here made in the Yuppiechef Test Kitchen is definitely worth a go. The flavour even improves if made the day before, though we can’t always wait that long to tuck in.

Ingredients (serves 4–6):

2 Tbsp oil, for frying
1kg stewing lamb, in chunks
½ cup seasoned flour, for coating lamb (this is just flour with some salt and pepper added)
2 onions, chopped
3 carrots, peeled and chopped
2 celery sticks, chopped
2 tins tomatoes, peeled and chopped
2 Tbsp Worcestershire sauce
2 Tbsp sugar
1 Tbsp flour
1 Tbsp beef stock
1 tsp paprika
1 chilli, chopped (optional)
6 garlic cloves, peeled and chopped
2 Tbsp finely grated fresh lemon rind
½ cup chopped parsley
Salt and pepper, to taste

Method:

1. Heat the oil in a large, non-stick frying pan over a high heat.
2. Coat lamb pieces in seasoned flour and fry, in batches, for 3–5 minutes or until browned. If you have a slow cooker, now is the time to get it out (but if you don’t, head on to step 4). Transfer the lamb into a slow cooker bowl and add the remaining ingredients. Stir to combine.
3. Cover and cook on low setting for 10 hours, or on high setting for about 7 hours. The meat should be tender. If the sauce is still watery, add a few tablespoons of corn flour paste to thicken before serving and season to taste.

4. Don’t fret if you don’t have a slow cooker. You can brown your lamb in a cocotte then add all your other ingredients. Get them to a simmer and leave your pot either on the hob on a low heat (watching it every now and then) or in the oven at about 140ºC for between two and two and a half hours – until your meat is ridiculously tender.

Serve hot with steamed rice and a sprinkling of chopped parsley and chilli. Yum.

Do your mum or gran (or even the dads out there who like to cook) have a special something they add to their version of tamatie bredie or lamb stew. We’d love to hear some family tips.