Tomato Bredie is a South African stew. Referred to in Afrikaans as 'tamatiebredie' is normally made with mutton and is cooked for a long time. It some how tastes better the next day so make it in advance (I started mine off on Monday night).
Ingredients
2 large onions halved and thinly sliced
1 kg lamb knuckles
2 tins peeled chopped tomatoes with juice
2 teaspoons crushed garlic
1 teaspoon salt
1 large dry red chili crushed(optional)
50ml tomato paste
4 medium potatoes quartered
2 tablespoons sugar
Oil
1 kg lamb knuckles
2 tins peeled chopped tomatoes with juice
2 teaspoons crushed garlic
1 teaspoon salt
1 large dry red chili crushed(optional)
50ml tomato paste
4 medium potatoes quartered
2 tablespoons sugar
Oil
Method:
Heat about 2 tablespoons of oil on a medium heat in a large pot and cook the onions until they start to brown on the edges.
Add the knuckles, stir them around for a while and then place the lid on and cook for 40 minutes stirring every 5 minutes or so. The meat should be browned and pretty much cooked.
Add the tomatoes and crush any large pieces (you can also crush up the tomatoes or even puree them slightly before adding). Add chili, tomato paste, garlic and salt, stir and let it simmer on low for 30 minutes.
Add the potatoes and simmer for a further 20 minutes until they are tender.
Lastly add the sugar, stir and simmer for another 5 minutes.
Add the knuckles, stir them around for a while and then place the lid on and cook for 40 minutes stirring every 5 minutes or so. The meat should be browned and pretty much cooked.
Add the tomatoes and crush any large pieces (you can also crush up the tomatoes or even puree them slightly before adding). Add chili, tomato paste, garlic and salt, stir and let it simmer on low for 30 minutes.
Add the potatoes and simmer for a further 20 minutes until they are tender.
Lastly add the sugar, stir and simmer for another 5 minutes.
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