Tomato bredie / tamatie bredie
March 30, 2011 in Uncategorized
Now this has to be the number one most eaten meal during my childhood. Between my mom and gran, we were guarenteed to eat tomato bredie at least twice a week, summer or winter. After school, we’d come home to the glorious smell of bredie on the go and hear the pressure cooker going wild in the kitchen. We never grew tired of it. How could we with tender lamb knuckles, soft potatoes and sweet tomato sauce. The best part was sucking all the marrow out of the bones. Ah good times!
So, if you feel like some nostalgia in your life, make a pot of this today! Perfect for this wintery weather we are having.
TOMATO BREDIE – traditional South African mutton and tomato stew
You will need:
15 ml (1 tbs) canola oil
1 kg lamb knuckles or stewing lamb or traditional mutton
4 cloves garlic, crushed
1 chilli, seeds removed and chopped(optional)
1 cm peeled ginger, grated
2 onions, finely sliced
2 ml(1/2 tsp) ground coriander
2 sticks cinnamon
+- 500 ml (2 cups) beef or mutton stock
60 ml (1/4 cup) tomato paste
30 ml ( 2 tbs) sugar (less or more according to your taste – I like it sweet)
4 -6 potatoes, peeled and cut into quarters
salt and pepper to taste
In a large pot, brown the meat in the hot oil, remove from the pot and set aside.
Gently saute the onions with the garlic, chilli, ginger, coriander and cinnamon until soft and fragrant.
Add the meat back into the pot as well as the stock, paste and sugar.
Cover and bring to the boil. Add the potatoes and simmer gently for 1 1/2 hours. Cook for 45 minutes in a pressure cooker.
Serve with fluffy white rice and garnish with fresh italian parsley.
Thicken with a bit of corn flour paste if there is too much liquid.