TOMATO BREDIE-STEW
Serves 4:
500 g mutton shoulder or knuckles pieces
1 tablespoon cooking oil
500 g red ripe tomatoes, washed, chopped or liquidised
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
1 – 2 green chilled, chopped
2 teaspoons tomato paste (I used 4 teaspoons)
3 potatoes, peeled and sliced into quarters
1 – 2 tablespoons sugar or to taste
Heat the oil in a big, heavy-bottomed saucepan, over medium heat.
Sauté the onions in the oil until golden, soft and golden brown.
Add the meat and simmer over medium heat for 30 – 35 minutes, stirring often and adding water to prevent the meat sticking to the pan and burning.
Add the chopped tomato, garlic, salt, chillies and tomato paste and simmer a further 15 minutes.
Add the potatoes and cook until the potatoes are soft, about 10 – 15 minutes.
Add the sugar and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.
PS: I added cut carrots and green beans to the bredie.
Picture: Gail Haselsteiner
Recipe posted by Gail Haselsteiner
