Tasty Tuesday - Tamatie Bredie

Tamatie Bredie / Tomato and Lamb Stew Recipe

Ingredients:

• 2 lb mutton shoulder (may substitute with beef shoulder]
• 1½ cups water
• 6 ripe red tomatoes
• 70g can tomato paste
• 3 potatoes
• 3 cloves garlic
• 2 onions
• 1 chicken stock cube
• 2 Tbsp oil
• 1 Tbsp butter
• 1 Tbsp potato flour
• 2 tsp sea salt
• 1 tsp sugar
• 1 tsp mixed herbs
• ½ tsp freshly ground black pepper
• ½ tsp paprika
• ¼ tsp chili powder
   

To Make:

• Cut the meat into 1 to 1 ½ inch cubes
• Peel and dice the potatoes.
• Peel and crush the cloves of garlic.
• Peel and chop the onions.
• Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors.
• Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside.
• Season the browned meat with salt and pepper.
• Sauté the onions in the remaining oil until golden, soft and translucent
• Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock.
• Bring to a slow boil.
• Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.
• Add the cubed potatoes and continue simmering for another ½ hour.
• Thicken the gravy with a little potato flour mixed with water.
• Prepare a day in advance and leave to mature in the refrigerator.
• Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.

(Recipe Source: AfriChef. Image source)