Tomato bredie is a traditional South African dish, with an old Cape name, describing a dish with meat and vegetables simmered together with a rich, thick gravy.
Enjoy this tasty, meaty traditional dish with a starchy dish of your choice. If you find yourself with a generous amount of gravy, you can enjoy it with a roti, or a few slices of your favorite bread.
- 1.5 kg ‘stew’ lamb
- 2 teaspoons crushed garlic
- 1 teaspoon salt
- 1 teaspoon chili flakes optional
- 2 large onions finely chopped
- 50 ml tomato paste
- 1 tablespoon sugar
- 4 cm fresh ginger, cut into match-sized strips
- 4 whole black peppercorns
- 1 cinnamon stick
- 5 whole cloves
- 3 cardamom pods
- 1 teaspoon cumin seeds crushed
- 1 teaspoon ground coriander seeds
- ½kg medium-sized tomatoes cut into pieces, you can also use canned
- 4 medium potatoes quartered, for the second day!
- Vegetable oil
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- Dry the dry herbs in a hot pan.
- Add a good splash of vegetable oil to the pan and fry the onions.
- Add the ginger, garlic and chili and fry for a minute.
- Pat the lamb dry. You can cook it with the onions etc or separately until browned.
- Combine the above ingredients in a large saucepan or Dutch oven.
- Add about a cup of water and simmer for 15 minutes.
- Add the tomato paste, tomatoes and sugar. Cook over low heat until the meat falls apart easily. Add water, a little stock or some red wine to keep the mixture moist.
- Cool slightly and then place in the fridge overnight.
- Reheat the stew slowly. Start cooking your rice after adding the potatoes to the pan.
- While some recipes present it as a ‘dry’ curry (like the last photo), I think it’s better to keep a decent amount of gravy. Perfect to mop up with some roti.
This recipe was found on grantourismotravels.com