Recipe of the day: Traditional South African tomato bredie

Tomato bredie is a traditional South African dish, with an old Cape name, that describes a dish that has meat and vegetables which have been stewed together with a rich, thick gravy.

Enjoy this yummy, meaty traditional dish with a starchy dish of your choice. If you find yourself left with a generous amount of gravy, then that can be enjoyed with a roti, or a slice or two of your favourite bread.

ALSO TRY: Recipe of the day: Mouthwatering prawn tikka masala

Tomato bredie

Mop up the gravy that is left from this beautiful and delicious tomato bredie with a roti or a slice or two of your favourite bread.

• Author: Terence Carter
• Prep Time: 15 minutes
• Cook Time: 2 hour 30 minutes
• Total Time: 2 hour 45 minutes
• Yield: 4 1x
• Category: Lunch, Dinner
• Method: cook
• Cuisine: South African

Ingredients

Scale 1x2x3x

• 1.5 kg ‘stewing’ lamb
• 2 teaspoons crushed garlic
• 1 teaspoon salt
• 1 teaspoon chilli flakes optional
• 2 large onions finely sliced
• 50ml tomato paste
• 1 tablespoon sugar
• 4cm ginger fresh, chopped into matchstick-sized strips
• 4 whole black peppercorns
• 1 cinnamon stick
• 5 whole cloves
• 3 cardamom pods
• 1 teaspoon cumin seeds crushed
• 1 teaspoon coriander seeds crushed
• ½kg medium tomatoes chopped, you can use tinned
• 4 medium potatoes quartered, for the second day!
• Vegetable oil
• Water

Instructions

1. Dry ‘roast’ the dry spices in a hot saucepan.
2. Add a good dash of vegetable oil to the pan and sautee the onions.
3. Add the ginger, garlic and chilli and cook for one minute.
4. Pat dry the lamb. You can cook it with the onions etc, or separately until browned.
5. Combine the above ingredients in a large pot or Dutch oven.
6. Add about a cup of water and simmer for 15 minutes.
7. Add the tomato paste, tomatoes and sugar. Cook over low heat until the meat easily breaks apart. Add water, a little stock or some red wine to keep the mix moist.
8. Cool slightly and then place in the refrigerator overnight.
9. Reheat the stew slowly. Start cooking your rice after adding the potatoes to the pot.
10. While some recipes present it as a ‘dry’ curry (as in the last photo), I think it’s better left with a decent amount of gravy. Perfect for mopping up with some roti.

Nutrition

• Calories: 245

This recipe was found on grantourismotravels.com