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Tomato Bredie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Try this traditional South African recipe. A bredie is an old Cape name for a stew made of meat an vegetables. Use baby potatoes instead of big ones. And take your time - it just gets better

Try this traditional South African recipe. A bredie is an old Cape name for a stew made of meat an vegetables. Use baby potatoes instead of big ones. And take your time - it just gets better

Ingredients

Serves: 6

Metric Cups
  • 25 millilitres butter (or margarine, lard or sunflower oil)
  • 2 large onions (sliced)
  • 1 clove garlic (crushed)
  • 1½ kilograms stewing lamb (or mutton, cubed)
  • 10 millilitres salt
  • freshly ground pepper
  • stock (a little)
  • water (or wine)
  • 500 grams potatoes (sliced)
  • 1 kilogram tomatoes (mediu, skinned and chopped - or 3 cans of already peeled tomatoes)
  • 5 millilitres white sugar
  • 2 millilitres dried thyme
  • 5 millilitres fresh marjoram (chopped)
  • 1 fluid ounce butter (or margarine, lard or sunflower oil)
  • 2 large onions (sliced)
  • 1 clove garlic (crushed)
  • 3⅓ pounds stewing lamb (or mutton, cubed)
  • fluid ounce salt
  • freshly ground pepper
  • stock (a little)
  • water (or wine)
  • 17⅔ ounces potatoes (sliced)
  • 2⅕ pounds tomatoes (mediu, skinned and chopped - or 3 cans of already peeled tomatoes)
  • fluid ounce granulated sugar
  • fluid ounce dried thyme
  • fluid ounce fresh marjoram (chopped)

Method

Tomato Bredie is a community recipe submitted by susanvs and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the butter in a large saucepan and sauté 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 and simmer, covered, for 90 to 120 minutes, or until the meat starts to get tender.
  • Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a further hour.
  • Serve with cooked rice
  • Heat the butter in a large saucepan and sauté 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 and simmer, covered, for 90 to 120 minutes, or until the meat starts to get tender.
  • Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a further hour.
  • Serve with cooked rice
  • Tell us what you think