Simple Tomato Bredie
Tips
Use mutton on the bone for your bredie, which gives a better flavour, and make sure your spices are fresh. Don't hurry the cooking of your bredie - this is a stew that benefits from long, gentle simmering.
A classic heritage dish in the Cape Malay tradition, tomato bredie is made with mutton, vegetables and a selection of fragrant whole and ground spices. How about putting our simple version of this South African favourite on the table tonight?
Feeds
6People
Preparation time
110Min.
easy
Ingredients
- 45 ml (3 Tbsp) vegetable oil
- 1 large onion, sliced
- 3 ml Robertsons Ground Cloves
- 10 ml (2 tsp) Robertsons Black Pepper
- 5 ml (1 tsp) Robertsons Crushed Chilli, to taste
- 1 Robertsons Cinnamon Stick
- 1 kg mutton, cubed
- 2 x 410 g cans chopped tomatoes
- 500 ml (2 cups) water
- 4 medium potatoes, peeled and quartered
- 10 ml (2 tsp) sugar
- 30 ml (2 Tbsp) Knorr Brown Onion Soup
Preparation method
- Heat the oil in a pot and brown the onions. Stir in the cloves, pepper, crushed chillies and cinnamon stick.
- Add the mutton cubes to the pot and brown them all over. Stir in the chopped tomatoes and cook for 2 minutes.
- Add the water and simmer for 30 minutes.
- Add the potatoes and sugar and simmer for a further 30 minutes.
- Mix the Knorr Brown Onion Soup with a little water to form a smooth paste and stir this into the bredie. Season to taste with salt and pepper, and simmer until thickened.
- Serve hot with yellow rice.
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