I HAVE a definite love relationship with lamb. If I could, I would have lamb every day of the week - lamb chops, lamb patties, lamb shanks, lamb pies, lamb curry and of course lamb stews of all sorts.

Few things are more satisfying than a large bowl of lamb and vegetable stew on a warm summer afternoon. It's always a welcome change from beef or chicken.

This recipe by McCain Harvestime is tasty and nutritious and so easy to prepare.

And there's a classic recipe for a mouthwatering tomato bredie.


500g lamb (can be replaced with chicken, beef or pork)

1 onion chopped

1 teaspoon coriander2 teaspoons cayenne pepper

250g McCain Harvestime mixed vegetables

2 large potatoes diced

1 teaspoon tomato paste

200g tinned chopped tomatoes

2 beef stock cubes, dissolved in ½ cup hot water

Heat the oil and fry the meat until brown and tender.

Stir in the onions, cayenne pepper and coriander and fry for a few minutes.

Add the potatoes and one cup of water.

Allow potatoes to cook until soft.

Stir in the tomatoes, frozen mixed vegetables and the stock and bring to the boil.

Allow to simmer for another 10 minutes until everything is soft and tender.

Serve with rice or mashed potatoes

Serves 4 to 5 people


2 tablespoons vegetable oil

1½ pounds boneless lamb shoulder cut into chunks

1 large onion, peeled and cut into slices

1 teaspoon chopped garlic

6 medium-sized, firm, ripe tomatoes, peeled and cut crosswise into slices

1 tablespoon finely chopped fresh hot chillies

2 whole cloves

1 teaspoon sugar

1 teaspoon salt

In a heavy skillet, heat the oil over moderate heat until a light haze forms above it. Add the lamb and brown the meat a few pieces at a time. Turn the pieces frequently and regulate the heat so that the meat colours richly and evenly without burning.

As the lamb browns, transfer the pieces to a plate.

Pour off all but 2 tablespoons of fat from the skillet and drop in the onion slices and the garlic.

Stirring frequently, cook for 8 to 10 minutes, or until the onions are soft and golden brown.

Stir in the tomatoes, chillies, cloves, sugar and salt, then add the lamb.

Reduce the heat to low, cover tightly and cook the bredie for 1 hour, stirring it from time to time.

Remove the cover and, stirring and mashing the tomatoes simmer for 30 to 40 minutes or until the lamb is tender and most of the liquid in the pan has cooked away.

The sauce should be thick enough to hold its shape almost solidly in the spoon.

Taste for seasoning.

Pick out and discard the cloves and serve the bredie at once from a heated platter, accompanied by hot boiled rice.