Cookbook:Tomato Bredie

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Tomato bredie is a South African meal and it is good during the winter fare. Tomato Bredie is an old Cape name for a dish of meat and vegetables stewed together.

Tomato bredie
Difficulty

Ingredients

• 1 tablespoon vegetable oil
• 3½ pounds lamb or mutton breast chops, chopped into portions
• 2 tablespoons cake flour
• 1 large onion, chopped
• 2¼ pounds fresh tomatoes, chopped
• 1 tablespoon white vinegar
• 2 bay leaves
• 1 beef bouillon cube
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 6 whole white peppercorns
• ½ teaspoon freshly ground black pepper
• 1 dash Worcestershire sauce
• 2 medium potatoes, quartered (Optional)

Equipment

• Saucepan
• Spoon
• Mixing Bowl

Procedure

1. Heat oil in a large, heavy-bottomed saucepan
2. Dredge lamb in flour; shake off excess.
3. Then, cook the lamb in hot oil until it is brown. pour lamb into a plate, and reserve drip in the pan.
4. Cook and stir onion in drippings until soft for like 5 minutes, then mix tomatoes with it, return lamb chops to the saucepan; season with bay leaves, salt, brown sugar, black pepper, Worcestershire sauce, white peppercorns and bouillon, cover it, reduce the heat and simmer it for 1 hour and 15 minutes. Stir occasionally so that it wont sticks to the bottom of the pan.
5. Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.