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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaMay 26, 2012
Tomato Bredie The Malay exiles and slaves brought their traditional dishes with them to the Cape. These have become a cornerstone of South African cuisine. This tomato bredie is rich and spicy and one of my favourites. Instead of the lamb, use stewing beef or chuck if you prefer beef. Serves 6-8
1.2-1.5 kg lamb neck or knuckles 60 ml (4 Tbs) oil, butter, or a mixture 30 ml (2 Tbs) flour 3 large onions, chopped 410 g tinned tomatoes, chopped (with juice) or 8 fresh medium tomatoes 250 ml (1 cup) tomato puree 3 large cloves garlic, crushed 6 cardamom pods (Optional) Alternatively, 3 ml (1/2 tsp) ground cardamom (Optional) 10 ml (2 tsp) grated fresh ginger (I stamp to a paste) 1 ml (pinch) cayenne pepper 4 bay leaves 4 sticks cinnamon 625 ml (2 + ½ cups) beef stock (1 cube) 15 ml (1 Tbs) sugar added to taste 4 medium potatoes, each cut in 6 pieces Adjust to taste with salt, lemon juice, 1-cloves and sugar to taste.
• Split the cardamom seeds by gently hitting them with a rolling pin or meat mallet. • In a very hot pot, brown the meat well, a little at a time, in oil or in butter and oil mixed. Remove the meat and reserve. • Lower the heat and sauté the onions until glassy. • Sprinkle the flour into the pan and cook over medium heat until flour is dark brown. • Add all the remaining ingredients except the potatoes, and bring to the boil. • Return the meat to the pot and simmer for about 2 hours (3 hours for beef) until the meat is soft. Add the potatoes, sugar and salt to taste. • Simmer for another 30 minutes or until potatoes are soft.
South African Traditional Tomato Bredie .. This is the best ever! Fall on the back delicious! (1)
The Malay exiles and slaves brought their traditional dishes with them to the Cape. These have become a cornerstone of South African cuisine. This tomato bredie is rich and spicy and one of my favourites. Instead of the lamb, use stewing beef or chuck if you prefer beef. Serves 6-8
1.2-1.5 kg lamb neck or knuckles
60 ml (4 Tbs) oil, butter, or a mixture
30 ml (2 Tbs) flour
3 large onions, chopped
410 g tinned tomatoes, chopped (with juice) or 8 fresh medium tomatoes
250 ml (1 cup) tomato puree
3 large cloves garlic, crushed
6 cardamom pods (Optional)
Alternatively, 3 ml (1/2 tsp) ground cardamom (Optional)
10 ml (2 tsp) grated fresh ginger (I stamp to a paste)
1 ml (pinch) cayenne pepper
4 bay leaves
4 sticks cinnamon
625 ml (2 + ½ cups) beef stock (1 cube)
15 ml (1 Tbs) sugar added to taste
4 medium potatoes, each cut in 6 pieces
Adjust to taste with salt, lemon juice, 1-cloves and sugar to taste.
• Split the cardamom seeds by gently hitting them with a rolling pin or meat mallet.
• In a very hot pot, brown the meat well, a little at a time, in oil or in butter and oil mixed. Remove the meat and reserve.
• Lower the heat and sauté the onions until glassy.
• Sprinkle the flour into the pan and cook over medium heat until flour is dark brown.
• Add all the remaining ingredients except the potatoes, and bring to the boil.
• Return the meat to the pot and simmer for about 2 hours (3 hours for beef) until the meat is soft. Add the potatoes, sugar and salt to taste.
• Simmer for another 30 minutes or until potatoes are soft.