Tomato Bredie

Enjoy this comforting classic, hearty tomato bredie!

Recipe by Tiffany Kate-Lyn Matthews (Inspired by my grandmother)
Serves: 6
Preparation time: 15 – 20 minutes
Cooking: 1 hour

Ingredients:

  • 2 Tbsp olive oil
  • 2-star anise
  • 2 cinnamon sticks
  • 1 – 2 cardamom pods
  • 2 bay leaves
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ tsp cumin
  • 1 kg stewing lamb
  • 1 tomato, grated
  • 2 – 3 Tbsp tomato paste
  • 1 tin chopped tomatoes
  • 1 Tbsp sugar
  • 2 cups beef stock or water
  • 4 medium potatoes, peeled and cubed
  • ¼ cup fresh parsley, chopped
  • Salt & pepper, to taste

To serve:

  • Cooked yellow rice
  • Squash
  • Steamed butternut

How To Make Tomato Bredie

  1. Heat oil in a large pot, add in whole spices and cook until fragrant, then add in onions.
  2. Cook until the onions are browned.
  3. Add in minced garlic, ginger and cumin, tomato paste cook for about 1 – 2 minutes, then add in lamb, along with grated tomato, cover and cook for 10 minutes on a low heat, after 10 minutes add in tinned tomatoes, beef stock, season with salt & pepper, cover with a lid and cook for another 25 minutes, lastly add in potatoes and cook until the potatoes are soft and lamb is tender.
  4. Stir in chopped parsley, season to taste with salt & pepper.
  5. Stir in sugar if necessary.
  6. Serve with yellow rice, squash and butternut.