Quick Lamb Tomato Bredie

Name: Quick Lamb Tomato Bredie
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Bredie Spice Blend; Cooked Chopped Tomato; Free-range Lamb Chunks; Fresh Coriander; Fresh Ginger; Garlic Clove; Garlic Cloves; Golden Sultanas; Ground Turmeric; Mrs. Balls Chutney; Onion; Onions; White Basmati Rice

A stew as reminiscent of Cape Town as Table Mountain, this satisfying & expertly spiced dish brings together fragrant yet familiar aromas. With its signature yellow & golden sultana rice, a rich tomato lamb ‘bredie’ and flavoured with the famous Mrs Balls Chutney, this dish simply tastes like home – comforting!

Quick Lamb Tomato Bredie

with Mrs Balls Chutney, turmeric rice & fresh coriander

4.9

74 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

Y’ELLO, RICE!
Place the rinsed rice in a pot over medium-high heat with the turmeric. Submerge in 150ml of salted water, cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Drain if necessary, fluff up with a fork, and toss through the golden sultanas.
LAMB CHUNKS
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, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
NOTHING BEATS A BREDIE
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and ginger and the bredie spice blend. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the chutney, and 100ml of water. Simmer until slightly reduced, 8-10 minutes. In the final 2-3 minutes, add the cooked lamb. Add seasoning and a sweetener (to taste).
THE TASTE OF HOME
Plate up the aromatic turmeric-sultana rice. Side with the tomato bredie. Garnish with the picked coriander. Easy peasy, Chef!

White Basmati Rice - 75ml
Ground Turmeric - 5ml
Golden Sultanas - 10g
Free-range Lamb Chunks - 160g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Bredie Spice Blend - 15ml
Cooked Chopped Tomato - 100g
Mrs Balls Chutney - 15ml
Fresh Coriander - 3g

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Serves 2

Y’ELLO, RICE!
Place the rinsed rice in a pot over medium-high heat with the turmeric. Submerge in 300ml of salted water, cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Drain if necessary, fluff up with a fork, and toss through the golden sultanas.
LAMB CHUNKS
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, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
NOTHING BEATS A BREDIE
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and ginger and the bredie spice blend. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the chutney, and 200ml of water. Simmer until slightly reduced, 8-10 minutes. In the final 2-3 minutes, add the cooked lamb. Add seasoning and a sweetener (to taste).
THE TASTE OF HOME
Plate up the aromatic turmeric-sultana rice. Side with the tomato bredie. Garnish with the picked coriander. Easy peasy, Chef!

White Basmati Rice - 150ml
Ground Turmeric - 10ml
Golden Sultanas - 20g
Free-range Lamb Chunks - 320g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Bredie Spice Blend - 30ml
Cooked Chopped Tomato - 200g
Mrs Balls Chutney - 30ml
Fresh Coriander - 5g

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Serves 3

Y’ELLO, RICE!
Place the rinsed rice in a pot over medium-high heat with the turmeric. Submerge in 450ml of salted water, cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Drain if necessary, fluff up with a fork, and toss through the golden sultanas.
LAMB CHUNKS
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, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
NOTHING BEATS A BREDIE
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and ginger and the bredie spice blend. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the chutney, and 300ml of water. Simmer until slightly reduced, 10-12 minutes. In the final 2-3 minutes, add the cooked lamb. Add seasoning and a sweetener (to taste).
THE TASTE OF HOME
Plate up the aromatic turmeric-sultana rice. Side with the tomato bredie. Garnish with the picked coriander. Easy peasy, Chef!

White Basmati Rice - 225ml
Ground Turmeric - 15ml
Golden Sultanas - 30g
Free-range Lamb Chunks - 480g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
Bredie Spice Blend - 45ml
Cooked Chopped Tomato - 300g
Mrs Balls Chutney - 45ml
Fresh Coriander - 8g

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Serves 4

Y’ELLO, RICE!
Place the rinsed rice in a pot over medium-high heat with the turmeric. Submerge in 600ml of salted water, cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Drain if necessary, fluff up with a fork, and toss through the golden sultanas.
LAMB CHUNKS
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, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
NOTHING BEATS A BREDIE
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and ginger and the bredie spice blend. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the chutney, and 400ml of water. Simmer until slightly reduced, 10-12 minutes. In the final 2-3 minutes, add the cooked lamb. Add seasoning and a sweetener (to taste).
THE TASTE OF HOME
Plate up the aromatic turmeric-sultana rice. Side with the tomato bredie. Garnish with the picked coriander. Easy peasy, Chef!

White Basmati Rice - 300ml
Ground Turmeric - 20ml
Golden Sultanas - 40g
Free-range Lamb Chunks - 640g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 40g
Bredie Spice Blend - 60ml
Cooked Chopped Tomato - 400g
Mrs Balls Chutney - 60ml
Fresh Coriander - 10g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Quick Lamb Tomato Bredie?

The preparation time for Quick Lamb Tomato Bredie with Mrs Balls Chutney, turmeric rice & fresh coriander is between 20 and 35 minutes.

What is the total time required to make Quick Lamb Tomato Bredie with Mrs Balls Chutney, turmeric rice & fresh coriander?

The total time required to make Quick Lamb Tomato Bredie with Mrs Balls Chutney, turmeric rice & fresh coriander is between 35 and 50 minutes.

How many servings does Quick Lamb Tomato Bredie provide?

4 servings

What are the main ingredients in Quick Lamb Tomato Bredie?

Bredie Spice Blend, Cooked Chopped Tomato, Free-range Lamb Chunks, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, Onion, Onions, White Basmati Rice

What is the nutritional information of Quick Lamb Tomato Bredie?

Calories: 879, Carbs: 102 grams, Fat: grams, Protein: 38.1 grams, Sugar: 29.3 grams, Salt: 554 grams

How do I prepare Quick Lamb Tomato Bredie?

THE TASTE OF HOME: Plate up the aromatic turmeric-sultana rice. Side with the tomato bredie. Garnish with the picked coriander. Easy peasy, Chef! NOTHING BEATS A BREDIE: Return the pan to medium heat with a drizzle of oil. When hot, add the sliced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and ginger and the bredie spice blend. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the chutney, and 200ml of water. Simmer until slightly reduced, 8-10 minutes. In the final 2-3 minutes, add the cooked lamb. Add seasoning and a sweetener (to taste). LAMB CHUNKS: 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, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. Y’ELLO, RICE!: Place the rinsed rice in a pot over medium-high heat with the turmeric. Submerge in 300ml of salted water, cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Drain if necessary, fluff up with a fork, and toss through the golden sultanas.