Some flavours are simply meant to be, Chef! Lipsmacking pieces of browned lamb and a double dose of tangy tomato fall into that category. Spiced with warming curry, turned up a notch with fresh chilli, and elevated with pops of green peas, this beautiful bredie is served with a homemade butternut mash. Garnished with fresh coriander.
Serving guide
Choose your portion size.
BREDIE
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 4-5 minutes (shifting occasionally). Add the Onion and fry until soft, 5-6 minutes. Add the garlic, the tomato paste, the curry powder, and chilli (to taste). Fry until fragrant, 2-3 minutes. Mix in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Gently simmer until the lamb is tender and the sauce is thickened, 15-20 minutes. In the final 3-5 minutes, mix in the peas, a sweetener (to taste), and seasoning. Remove from the heat.
MASH
While the lamb is on the go, place the Butternut in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TIME TO EAT
Dish up mash, side with the lamb bredie, and garnish with the coriander. Well done, Chef!
BREDIE
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 4-5 minutes (shifting occasionally). Add the Onion and fry until soft, 5-6 minutes. Add the garlic, the tomato paste, the curry powder, and chilli (to taste). Fry until fragrant, 2-3 minutes. Mix in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Gently simmer until the lamb is tender and the sauce is thickened, 15-20 minutes. In the final 3-5 minutes, mix in the peas, a sweetener (to taste), and seasoning. Remove from the heat.
MASH
While the lamb is on the go, place the Butternut in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TIME TO EAT
Dish up mash, side with the lamb bredie, and garnish with the coriander. Well done, Chef!
BREDIE
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 6-7 minutes (shifting occasionally). Add the Onion and fry until soft, 6-7 minutes. Add the garlic, the tomato paste, the curry powder, and chilli (to taste). Fry until fragrant, 3-4 minutes. Mix in the cooked chopped tomato and 600ml [800ml]|#7DA0D7 of water. Gently simmer until the lamb is tender and the sauce is thickened, 25-30 minutes. In the final 5-6 minutes, mix in the peas, a sweetener (to taste), and seasoning. Remove from the heat.
MASH
While the lamb is on the go, place the Butternut in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TIME TO EAT
Dish up mash, side with the lamb bredie, and garnish with the coriander. Well done, Chef!
BREDIE
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 6-7 minutes (shifting occasionally). Add the Onion and fry until soft, 6-7 minutes. Add the garlic, the tomato paste, the curry powder, and chilli (to taste). Fry until fragrant, 3-4 minutes. Mix in the cooked chopped tomato and 600ml [800ml]|#7DA0D7 of water. Gently simmer until the lamb is tender and the sauce is thickened, 25-30 minutes. In the final 5-6 minutes, mix in the peas, a sweetener (to taste), and seasoning. Remove from the heat.
MASH
While the lamb is on the go, place the Butternut in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TIME TO EAT
Dish up mash, side with the lamb bredie, and garnish with the coriander. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R135.39
for 4 servings · R33.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Medium Curry Powder needs 60 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Tomato Paste needs 80 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Free-range De-boned Lamb Leg Chunks
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tomato Lamb Bredie?
The preparation time for Tomato Lamb Bredie with butternut mash is between 20 and 40 minutes.
What is the total time required to make Tomato Lamb Bredie with butternut mash?
The total time required to make Tomato Lamb Bredie with butternut mash is between 45 and 65 minutes.
How many servings does Tomato Lamb Bredie provide?
4 servings
What are the main ingredients in Tomato Lamb Bredie?
Butternut, Cooked Chopped Tomato, Free-range De-boned Lamb Leg Chunks, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, Medium Curry Powder, Onion, Onions, Peas, Tomato Paste
What is the nutritional information of Tomato Lamb Bredie?
Calories: 724, Carbs: 58 grams, Fat: grams, Protein: 37.5 grams, Sugar: 20.6 grams, Salt: 319 grams
How do I prepare Tomato Lamb Bredie?
TIME TO EAT: Dish up mash, side with the lamb bredie, and garnish with the coriander. Well done, Chef! MASH: While the lamb is on the go, place the butternut in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. BREDIE: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 4-5 minutes (shifting occasionally). Add the onion and fry until soft, 5-6 minutes. Add the garlic, the tomato paste, the curry powder, and chilli (to taste). Fry until fragrant, 2-3 minutes. Mix in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Gently simmer until the lamb is tender and the sauce is thickened, 15-20 minutes. In the final 3-5 minutes, mix in the peas, a sweetener (to taste), and seasoning. Remove from the heat.
What should be prepared from my kitchen to make Tomato Lamb Bredie?
Butternut, Cooked Chopped Tomato, Free-range De-boned Lamb Leg Chunks, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, Medium Curry Powder, Onion, Onions, Peas, Tomato Paste
How many calories does Tomato Lamb Bredie have?
724 calories
How much fat content does Tomato Lamb Bredie have?
grams