South African Tomato Lamb Stew

It seems that every culture has their own comfort food version of meat and vegetables.

In this post, we cook Tomato Bredie, a traditional South African stew. There are many variations. Ours uses lambs stewed in tomatos, potatoes, rosemary, majoram, and thyme. 

Recipe by Nigella and our versions below.

Dan's Version and Comments

Slow cooked lamb, what else can I say? Lamb is an interesting meat, it has a slightly more gamey flavor than most of the other meats we've cooked on KC. 

I thought everything went together very well in this dish. The potatoes offset the acidity of the tomatoes, and the Marjoram, however subtle it may be, offers a unique earthy flavor that I've seldom tried. 

My recommendations for this dish are to add more salt. There is a lot of liquid in this recipe, don't be afraid to go a little crazy on the salt. Also, make sure that before you slow cook your lamb that you get a nice crust going on the outside. 

Given the current time of year, this dish offers a unique and continental experience that one doesn't get with your stereotypical winter stews. 

Mo's Version and Comments

This is great dish to to keep you warm during the winter season. Great flavors from the lamb, rosemary, and thyme.

The recipe calls for peeling or paring the tomatoes. Although I did that, I don't think it's necessary. Serve atop rice or with some bread and you're good to go.

Next week: almond flour cookies!