Traditional South African tomato bredie



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.

tomato variety

tomato bredie
Traditional South African tomato bredie. Image: Pinterest

ingredients

  • 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
  • Water

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Method

  1. Dry the dry herbs in a hot pan.
  2. Add a good splash of vegetable oil to the pan and fry the onions.
  3. Add the ginger, garlic and chili and fry for a minute.
  4. Pat the lamb dry. You can cook it with the onions etc or separately until browned.
  5. Combine the above ingredients in a large saucepan 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 falls apart easily. Add water, a little stock or some red wine to keep the mixture moist.
  8. Cool slightly and then place in the fridge overnight.
  9. Reheat the stew slowly. Start cooking your rice after adding the potatoes to the pan.
  10. 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

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