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Tomato Stew (Tamatiebredie): A Taste of South African Home

The aroma still takes me back. I can almost feel the warmth of my grandmother’s kitchen, the gentle hum of conversation in Afrikaans, and the comforting steam rising from a pot of tamatiebredie. This wasn’t just food; it was a hug in a bowl, a taste of heritage, and a reminder of simpler times when family gathered around the table to share stories and laughter. The sweetness of perfectly ripened tomatoes, the savory depth of slow-cooked lamb, and the subtle spice – it’s a flavor profile etched in my memory. It’s more than just a stew; it’s a journey back home.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6-8
Yield: One large pot of stew
Dietary Type: Gluten-Free (naturally)

Ingredients

4 lbs good stewing lamb, in chunks
2 large onions
1 cup flour
8 large ripe tomatoes, of the heritage types
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons white pepper
6 garlic cloves, peeled, crushed and chopped
½ cup chopped parsley
2 tablespoons finely grated fresh lemon rind
Oil (for frying)

Equipment Needed

Large saucepan or Dutch oven
Sharp knife
Cutting board
Slotted spoon
Plate

Instructions

Heat a generous amount of oil in a large saucepan or Dutch oven over medium heat. Make sure you use a pan that can withstand prolonged simmering.
Peel and thinly slice the onions. Add them to the hot oil and fry gently, stirring frequently, until they are softened and translucent, but be careful not to let them burn. The goal is to bring out their natural sweetness.
While the onions are softening, prepare the lamb. Place the flour in a large bowl or on a plate. Roll the lamb chunks in the flour, ensuring they are well coated. This flour coating is crucial; it not only helps to brown the lamb beautifully but also acts as a thickening agent for the sauce later on.
Add the floured lamb to the saucepan in batches, being careful not to overcrowd the pan. Brown the lamb on all sides. If necessary, add more oil to the pan to prevent sticking. The browning process is essential for developing rich, complex flavors.
Once the lamb is browned, use a slotted spoon to remove it from the pan, along with the softened onions, and place them on a plate. Set aside.
Pour off any excess fat and oil from the saucepan, leaving only a thin layer coating the bottom of the pan.
Return the browned lamb chunks and onions to the saucepan.
Now for the tomatoes: The quality of your tomatoes is paramount. Heritage varieties, if available, will offer the most intense flavor. If your tomatoes are particularly large and juicy, 6-8 may suffice. If they are smaller, you’ll need more. The key is to ensure that the tomatoes will provide enough liquid to cook the stew without adding water.
Skin the tomatoes. You can use any method you prefer. A simple technique is to score an “X” on the bottom of each tomato, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The skins should slip off easily. Alternatively, you can peel them using a sharp serrated knife or a small sharp peeling knife, peeling them as thinly as possible.
Cut the peeled tomatoes directly into the pot (over medium heat), including their juices. Add the salt, Worcestershire sauce, sugar, and white pepper. Stir well to combine.
Watch the pot closely for a few minutes. The tomatoes should release enough liquid to create a simmering sauce. It’s crucial not to add water at this stage unless absolutely necessary to prevent burning; ideally, an extra tomato should be added instead.
Once the mixture is simmering, reduce the heat to low, cover the pot with a lid slightly ajar to allow steam to escape, and simmer gently for approximately 35 minutes.
Optional: After 35 minutes, you can add quartered, peeled potatoes if desired. Tamatiebredie is delicious with or without them.
Continue to simmer gently until the lamb and potatoes (if using) are tender but not falling apart. This may take another 45 minutes to an hour, depending on the size of the lamb chunks and the type of potatoes.
Add the crushed and chopped garlic cloves towards the end of the cooking process, about 15 minutes before the stew is finished. This allows the garlic flavor to infuse the stew without becoming overpowering.
The finished tamatiebredie should have a deep reddish-brown color, and the tomatoes should have reduced to a thick sauce. There shouldn’t be a lot of excess liquid. If there is, increase the heat to medium, stir well, and allow the extra liquid to evaporate. Never add water to this stew unless it absolutely threatens to burn.
To serve, spoon the tamatiebredie into bowls and garnish with chopped parsley and finely grated fresh lemon rind. Traditionally, this dish is served with fluffy white rice. It can also be accompanied by fresh vegetables and a green salad.

Expert Tips & Tricks

For an even richer flavor, consider browning the lamb in rendered lamb fat instead of oil.
If you don’t have heritage tomatoes, use the best quality ripe tomatoes you can find. Adding a tablespoon of tomato paste can also enhance the tomato flavor.
To make the bredie ahead of time, prepare it up to the point where you add the garlic. Cool completely, then refrigerate. Reheat gently before serving and add the garlic during the reheating process.
If the sauce is too thin at the end of cooking, you can thicken it by mixing a tablespoon of cornstarch with a little cold water and stirring it into the stew. Simmer for a few minutes until thickened.

Serving & Storage Suggestions

Serve tamatiebredie hot, garnished with fresh parsley and lemon rind. It is traditionally served with white rice, but it also pairs well with couscous or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 2 months. Reheat gently on the stovetop or in the microwave. Ensure the stew is heated through before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	20g	31%
Saturated Fat	7g	35%
Cholesterol	75mg	25%
Sodium	800mg	33%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	10g	–
Protein	70g	140%

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Tamatiebredie: Substitute the lamb with lentils or beans for a hearty vegetarian version. Add root vegetables like carrots and parsnips for extra flavor and texture.
Spicy Tamatiebredie: Add a chopped chili or a pinch of chili flakes to the stew for a touch of heat.
Lamb Shank Tamatiebredie: Use lamb shanks instead of cubed stewing lamb for a richer, more flavorful stew. The shanks will require a longer cooking time.

FAQs (Frequently Asked Questions)

Q: Can I use canned tomatoes instead of fresh tomatoes?
A: While fresh tomatoes are preferred for their flavor, you can use canned diced tomatoes in a pinch. Use about 2 large cans (28 ounces each) and reduce the cooking time slightly.

Q: Can I add other vegetables to the tamatiebredie?
A: Absolutely! Carrots, celery, and bell peppers are all excellent additions. Add them along with the onions at the beginning of the cooking process.

Q: Why is sugar added to the tamatiebredie?
A: The sugar balances the acidity of the tomatoes and enhances their natural sweetness. It’s a key ingredient for creating a well-rounded flavor profile.

Q: Can I make tamatiebredie in a slow cooker?
A: Yes, you can. Brown the lamb and onions in a skillet first, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: How do I prevent the lamb from becoming tough?
A: The key is to cook the lamb low and slow. This allows the connective tissues to break down, resulting in tender, succulent meat.

Final Thoughts

Tamatiebredie is more than just a recipe; it’s an invitation to experience the warmth and hospitality of South African cuisine. It’s a dish that embodies comfort, tradition, and the simple pleasure of sharing a delicious meal with loved ones. Don’t be afraid to experiment with variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback. Consider pairing it with a crisp, dry white wine or a traditional South African Rooibos tea for a truly authentic experience. Enjoy the journey!

Tomato Stew/tamatiebredie: Trad. South African Recipe Recipe