Saturday, May 7, 2011
Tangy Tomato Bredie (Stew)
What you need
25 ml butter or sunflower oil
2 large onions chopped into fairly large pieces
1 clove garlic
1.5 kg stewing lamb, you can use knuckels, neck or regular stewing lamb but knuckles are seriously good.
about a teaspoon of salt
ground pepper to taste
little stock, water or wine
1/2 kg potatoes into bite size pieces
1/2 kg medium tomatoes, skinned and chopped
2 tins peeled chopped tomatoes
1 tsp sugar
pinch of thyme
1 tsp chopped fresh marjoram
Heat the butter in a large saucepan and cook the onions and garlic for about 5 minutes or until the onions are transparent.
Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine. Cover the pot and simmer for around 1 and 1/2 hours. The meat should start to feel tenter.
Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a another hour or so, let it simmer away slowly and develop into a rich tomatoey sauce.
That’s it, South Africa in a pot! Serve with loads of warm crusty bread or mashed potatoes