Lamb Bredie: the easy recipe for a mouthwatering South African lamb stew

Total time: 70 Min
Difficulty: Low
Serves: 4 people
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lamb ribs, cut into riblets, fat trimmed
2 1/4 pounds
2 tbsp
large onion, chopped
celery, chopped
2 sticks
large potato, grated
small cabbage, shredded
lamb stock
1 cup
1 tsp
Worcestershire Sauce
2 tbsp
Tomato puree
1 tbsp
medium potatoes, peeled and coarsely chopped
medium carrots, peeled and chopped
Broccoli florets
1 cup
Brussels sprouts
1/2 cup
Green beans
1/2 cup

If you love a succulent stew filled with tender, fall-off-the-bone meat, you'll love lamb bredie. This flavorful South African stew is super easy to make and is packed with hearty, healthy vegetables and tender lamb meat in a thick, rich gravy.

The beauty of this tasty stew is that you can make it in a pressure cooker, slow cooker, or on the stovetop – no matter which way you cook it, lamb bredie is always delicious! Serve your lamb bredie with lots of crusty bread or dinner rolls and a helping of steamed rice for a tasty meal your whole family will love.


How to Make Lamb Bredie

Making this amazing stew is so easy. Start by browning the lamb meat in your pressure cooker. Take out the lamb, then set it off to the side. Fry the onions and celery until they become soft. Mix the stock into the pot, and add the lamb, potatoes, and cabbage to the pot.

Cook it for a few minutes, then add the Worchestershire sauce and tomato puree. Add in the salt then secure the lid and cook the stew on high for half an hour. Release the pressure, stir the sauce, then add in the veggies. Close the lid and cook the stew on medium pressure for 10 minutes to cook the veggies.

Release the pressure and serve the lamb bredie with rice and plenty of warm crusty bread.

What to Serve with Lamb Bredie

Serve your lamb bredie with hot rice and thick chunks of crusty bread or some dinner rolls – you'll want to mop up every last drop of that delicious sauce!


Tips for Making the Best Lamb Bredie

You don't need to use your pressure cooker to make this delicious South African lamb stew. To make lamb bredie in a slow cooker, use 2 cups of stock, and cook on low for 6 to 7 hours on low or 5 to 6 hours on high.

To make lamb bredie on the stovetop, use 2 cups of stock and simmer the stew with the lid on the pot for 1 ½ hour. You may need to top up the pot with extra stock – just keep an eye on the stew.

The longer you cook the stew, the more tender the meat will become.

You can use a mixture of different vegetables. Try adding squash, sweet potatoes, yams, or mushrooms to your stew.

How to Store Lamb Bredie

Once cooled, transfer the stew to an airtight container and place it in the fridge for up to 3 days.


Cook the ribs until browned. Take them out of the pressure cooker and set them to the side.

Sauté the onions and celery for several minutes until softened. Stir in the stock, then add the lamb back to the pot.

Stir in the potato and cabbage and cook for a few minutes.

Add in the Worcestershire sauce.

Pour in the tomato puree.

Cook for one minute. Stir in the salt. Close the lid and cook on high for 30 minutes.

Release the pressure, stir the sauce, then add in the carrots and broccoli.

Add also the Brussels sprouts, and green beans.

Add in the potatoes.

Close the lid and cook on medium pressure for 10 minutes.

Release the pressure and serve the lamb bredie with rice and bread.


Use a neutral oil like sunflower oil, refined coconut oil, grapeseed oil, or vegetable oil to make your lamb bredie.

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