Cape Tomatobredie (Slow-Braised Cape Lamb & Potato Tomato Stew) – Authentic South Africa Recipe

Centuries-old Cape comfort stew simmering meat and potatoes in a velvety cinnamon-and-ginger scented tomato gravy.

Country of Origin
🇿🇦 South Africa (Southern Africa, Africa)
Dietary Profile
omnivore
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Tender lamb or beef cubes, Waxy potatoes, Rich slow-reduced ripe tomato and onion sauce, Cinnamon, Cardamom

Ingredients for Cape Tomatobredie (Slow-Braised Cape Lamb & Potato Tomato Stew) (4 Servings)

  • 1.25 lbs (or 2.5 cups) tender lamb or beef cubes, prepped into bite-sized pieces
  • 1.5 cups waxy potatoes, washed and trimmed
  • 1 cup rich slow-reduced ripe tomato and onion sauce
  • 1 medium onion and 3 cloves garlic, finely minced with cinnamon
  • 1.5 tbsp traditional South Africa seasoning (cardamom, fresh ginger, garlic, touch of brown sugar and chili)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender lamb or beef cubes for 5 minutes.
  2. Add minced onion, garlic, cinnamon, and cardamom, fresh ginger, garlic, touch of brown sugar and chili, stirring for 2 minutes until deeply aromatic.
  3. Add waxy potatoes and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in rich slow-reduced ripe tomato and onion sauce right before serving warm.

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