A stew from South African Cape Malay cuisine, bredie is made by slowly cooking lamb with a prominent vegetable, often tomato or zucchini. The defining feature is the way the spices meld with the juices from the meat and vegetables.
Cook the lamb in oil over medium-high heat for 10 minutes, until browned on all sides.
Add the onion and garlic and cook for 8 minutes. Add the allspice and ground red pepper.
Add the tomato, cover, and cook over low heat for 40 minutes, until the lamb is tender.
Add the potato and cook for 15–18 more minutes. Adjust the salt.
Serve hot with rice.
Store in a covered container in the refrigerator for 3 days; the flavor deepens the next day. It can be stored in the freezer for 2 months.
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