Traditional Tomato Bredie

Traditional Tomato Bredie

Course Main Course


  • 5 tbsp flour
  • 1 tsp dried rosemary
  • 12 lamb forequarter or chump chops
  • 2 tbsp olive oil
  • 3 red onions finely chopped
  • 15 ripe tomatoes finely chopped
  • 2 tbsp brown sugar (preferably muscovado)
  • 5 sprigs fresh rosemary finely chopped
  • 2 cups fresh peas


  • Preheat the oven to 180°C.
  • Mix the flour and dried rosemary with a pinch of salt and pepper. Coat the lamb in mixture. Heat oil in a non-stick frypan over high heat and fry the lamb in batches for 2 minutes each side until browned.
  • In a large bowl, combine the onion and tomato, then season with salt and pepper. Lay 6 of the lamb pieces in the bottom of a large, deep baking dish and top with half the tomato mixture. Sprinkle over 1 tablespoon of sugar and half the fresh rosemary. Repeat for the second layer.
  • Cover with foil and bake for 3-4 hours or until the meat falls off the bone. When you are ready to serve, blanch the peas in boiling water for 1 minute, drain, then stir them through the lamb. Serve on a bed of mashed potato.
Keyword Local

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