Tomato bredie

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 2
    large onions, sliced
  • 2
    ml
    peppercorns
  • 2
    ml
    ground cloves
  • 125
    ml
    water
  • 25
    ml
    vegetable oil
  • 2
    sticks cinnamon
  • 1
    kg
    mutton or lamb
  • 3
    cm
    piece fresh ginger, finely chopped
  • 2
    cardamom pods
  • 1
    kg
    very ripe tomatoes, chopped
  • 1
    green chilli, chopped
  • 6
    medium potatoes, peeled and halved
  • salt, pepper and sugar to taste
  • chopped parsley
 

Method

 
1. Place onions, peppercorns, cloves and water in a large saucepan and bring to the boil. Simmer until all the water has been absorbed. 2. Add oil and cinnamon and braise until onions are golden. Add meat, ginger, and cardamom pods and stir thoroughly. 3. Turn down the heat, cover saucepan with tightly-fitting lid, and simmer gently for 30 minutes. 4. Add tomatoes and chilli. Close lid and simmer for 20 minutes. Then add potatoes, salt, freshly ground pepper and sugar to taste. 5. Replace lid and simmer until potatoes are cooked. 6. Garnish with chopped parsley and serve on a bed of yellow rice.
 

Read more on: shallow-fry
 

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