Tamatie Bredie
This Tomato and Mutton or Beef Stew recipe is a firm South African favorite. The stew recipe is easy to prepare and makes a lovely rich tasting dish. The dish is best if made a day ahead and reheated for serving.
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INGREDIENTS
Nutrition- 2lbs mutton shoulder (may substitute with beef shoulder])
- 1 1⁄2cups water
- 6ripe tomatoes
- 70
- 3
- 2
- 1chicken stock cube
- 2tablespoons oil
- 1tablespoon butter
- 1
- 2teaspoons sea salt
- 1teaspoon sugar
- 1teaspoon mixed herbs
- 1⁄2teaspoon fresh ground black pepper
- 1⁄2teaspoon paprika
- 1⁄2teaspoon chili powder
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DIRECTIONS
- Cut the meat into 1 to 1 ½ inch cubes.
- Peel and crush the cloves of garlic.
- Peel and chop the onions.
- Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors.
- Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside.
- Season the browned meat with salt and pepper.
- Sauté the onions in the remaining oil until golden, soft and translucent
- Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock.
- Bring to a slow boil.
- Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.
- Peel and cube the potatoes.
- Add the cubed potatoes and continue simmering for another ½ hour.
- Thicken the gravy with a little potato flour mixed with water.
- Prepare a day in advance and leave to mature in the refrigerator.
- Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.
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