|45 ml||olive oil|
|1 kg||mutton — stewing chunks or chops, cut into cubes|
|2||onions — chopped|
|2||garlic cloves — finely chopped|
|10 ml||ground coriander|
|10 ml||ground cumin|
|10 ml||ground cinnamon|
|5 ml||ground ginger|
|30 ml||tomato paste|
|1 kg||tomatoes — cut into cubes|
|400 ml||mutton stock|
|500 g||baby potatoes — halved|
|fresh Italian parsley — finely chopped, to serve|
|500 ml||chicken stock|
|salt and black pepper — to taste|
|1/2 cup||parmesan cheese — grated|
For the bredie:
In a medium-large cast iron pot/potjie (over the fire) or heavy-based pot (over stovetop), heat the oil and fry the meat in batches until lightly brown on all sides (don’t cook all the way through yet).
Remove from the pot, then add the onions and garlic and fry until soft. Add the spices and bay leaves and continue to fry for a minute, then add the tomato paste and stir.
Add the tomatoes, sugar and stock, stir and return the meat to the pot. Return to a simmer, then cover with a lid and simmer over low heat until the meat is almost tender (about 1.5–2 hours), then add the potatoes, stir and cook until the potatoes are tender (another 30–40 minutes).
Serve hot, scattered with chopped parsley, with creamy polenta.
For the polenta:
Add the milk and stock to a medium-sized pot and bring to a simmer. Add the polenta and stir continuously until the polenta thickens (about 3–5 minutes).
Season with salt and pepper, stir in half of the parmesan, and serve topped with the remaining parmesan.
Supported by the Red Meat Industry of SA. Recipes developed by The Food Fox – Ilse van der Merwe. Photos by Tasha Seccombe.