Potjie Tomato Bredie

Potjie No: 2 or 3
Serves: 6
Cooking Time: 2 hours
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12 neck slices or thick rib lamb chops
15 ml butter
15 ml cooking oil
4 large onions, sliced
2 – 3 cloves garlic, chopped
6 large ripe tomatoes, skinned and chopped
10 ml salt
Freshly ground black pepper to taste
15 ml brown sugar
2 ml ground cinnamon
6 potatoes, peeled and quartered
500 ml meat stock (if necessary)


  • Cut off excess fat.
  • Slash fat edges to prevent curling during cooking.
  • Brown meat in heated butter and oil.
  • Remove and set aside.
  • Add onion and garlic and sauté until transparent.
  • Replace meat on top of onion and garlic and spoon tomato on top.
  • Season with salt and pepper and add sugar and cinnamon to meat.
  • Arrange potatoes on top of tomato and add heated meat stock if necessary.
  • Cover with lid and simmer for 1.5 – 2 hours or until meat and potatoes are tender and tomato has formed a pulp.
  • Serve with rice.
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  1. Mark van den Berg

    25 April 2011 at 14:29

    I have made this potjie 6 or 7 times and now I have a reputation amongst friends and family as a potjie king! 🙂 Thank you!

  2. Will Ramage

    28 April 2009 at 14:56

    This recipe works! Made this last night and there was not a scrap left in the pot at end of the evening!

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