Spicy Lamb Tomato Bredie with Basmati Rice & Raita

6 People
150 min.
easy

Robertsons Braai & Grill Spicy BBQ adds new depth of flavour to a classic tomato bredie the whole family will love. Enjoy this hearty stew with warm basmati rice and a refreshing cucumber and yoghurt raita.

Ingredients

For the bredie:

1 kg lamb stewing chunks
100 g (about ½ cup) flour
30 ml (2 Tbsp) Robertsons Braai & Grill Spicy BBQ
2.5 ml (½ tsp) Robertsons black pepper
45 ml (3 Tbsp) vegetable oil
1 onion, peeled and sliced
4 cloves garlic, peeled and sliced
45 ml (3 Tbsp) tomato paste
15 ml (1 Tbsp) Robertsons rosemary
2 x 400 g tins chopped tomatoes
500 ml (2 cups) beef or lamb stock

For the raita:

half a cucumber
125 ml (½ cup) full-fat yoghurt
the juice and zest of 1 lemon
1.25 ml (¼ tsp) salt
a pinch of Robertsons black pepper

To Serve

500 ml (2 cups) uncooked basmati rice
30 ml (2 Tbsp) chopped fresh parsley

Cooking Method

Trim any excess fat or gristle off the lamb chunks.
In a big bowl, mix together the flour, Robertsons Braai & Grill Spicy BBQ and Robertsons Black Pepper. Add the lamb chunks and toss well so they are evenly coated.
Place a stewing pot over a high heat and add the oil. Once hot, add the lamb and brown the chunks all over, in batches. Remove from the pot and set aside.
Turn the heat down to medium low and add the onions. Sauté for four minutes, then add the garlic and cook for a further three minutes.
Add the tomato paste and Robertson Rosemary and cook for one more minute.
Return the lamb to the pot, along with the tins of tomato and the stock. Bring to a boil, then turn down the heat and simmer gently for 90–120 minutes, or until the lamb is tender and the sauce has thickened. Stir occasionally to prevent sticking.
In the meantime, make the raita. Grate the cucumber and place in a sieve. Press to drain out excess liquid. Place the drained cucumber into a bowl with the yoghurt, lemon juice and lemon zest. Mix gently together and season to taste with salt and a pinch of Robertsons Black Pepper.
Twenty minutes before you serve the lamb, cook the basmati rice according to the instructions on the package.
Sprinkle the parsley over the bredie and serve hot with the raita and basmati rice.