Tomato Bredie (Recipe : Cass Abrahams)

Ingredients :

2 large onions, sliced
2ml (1/2 tsp) peppercorns 
2ml (1/2 tsp) ground cloves 
125ml (1/2 cup) water 
25ml (2 tbsp) vegetable oil 
2 sticks cinnamon 
1kg (2 1/4 lb) lamb (or beef or chicken) 
3cm-piece fresh root ginger, finely chopped 
1kg (2 1/4 lb) very ripe tomatoes, chopped 
6 medium potatoes, peeled and halved 
salt, pepper and sugar to taste chopped parsley for garnishing 


Placed onions, peppercorns, cloves and water in a large saucepan and bring to the boil. Simmer until all the water has been absorbed. Add oil and cinnamon and braise until onions are golden. Add meat, ginger and cardamom pods and stir thoroughly. Turn down the heat, cover saucepan with a tightly-fitting lid and simmer gently for 30 minutes. Add tomatoes. Close lid and put in oven at 350 F till the meat is soft. Now add potatoes, salt, freshly ground pepper and sugar to taste (or a tbs of apricot jam). Replace lid and simmer until potatoes are cooked. Garnish with chopped parsley and serve on a bed of freshly cooked rice.


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