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 

Method:

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.

Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.