Tomato Bredie Recipe, a Classic Cape Town Stew
The bredie (an Afrikaans word meaning ‘stew’) is a slow-cooked mutton and tomato stew. The amount and number of spices added has an infinite variety of permeations. This is my version.
Servings: 4 -6 portions
- 1.5 kilos ‘stewing’ lamb
- 2 tsp crushed garlic
- 1 tsp salt
- 1 tsp chilli flakes optional
- 2 large onions finely sliced
- 50 ml tomato paste
- 1 tablespoon sugar
- 4 cm ginger fresh, chopped into matchstick-sized strips
- 4 whole black peppercorns
- 1 cinnamon stick
- 5 whole cloves
- 3 cardamom pods
- 1 tsp cumin seeds crushed
- 1 tsp coriander seeds crushed
- ½ kg medium tomatoes chopped you can use tinned
- 4 medium potatoes quartered, for the second day!
- Vegetable oil
Dry ‘roast’ the dry spices in a hot saucepan.
Add a good dash of vegetable oil to the pan and sautee the onions.
Add the ginger, garlic and chili and cook for one minute.
Pat dry the lamb. You can cook it with the onions etc, or separately until browned.
Combine the above ingredients in a large pot or Dutch oven.
Add about a cup of water and simmer for 15 minutes.
Add the tomato paste, tomatoes and sugar. Cook over low heat until the meat easily breaks apart. Add water, a little stock or some red wine to keep the mix moist.
Cool slightly and then place in the refrigerator overnight.
Reheat the stew slowly. Start cooking your rice after adding the potatoes to the pot.
While some recipes present it as a ‘dry’ curry (as in the last photo), I think it’s better left with a decent amount of gravy. Perfect for mopping up with some roti.
Serving: 1g | Calories: 245kcal | Carbohydrates: 56g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 877mg | Potassium: 1393mg | Fiber: 9g | Sugar: 12g | Vitamin A: 360IU | Vitamin C: 61mg | Calcium: 110mg | Iron: 4mg