Name: Mutton tomato bredie with creamy polenta
Prep time: 20 min
Cook time: 1800 min
Total time: 1820 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 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; 10 whole cloves; 2 bay leaves; 30 ml tomato paste; 1 kg tomatoes cut into cubes; 10 ml sugar; 400 ml mutton stock; 500 g baby potatoes halved; fresh Italian parsley finely chopped, to serve; 500 ml milk; 500 ml chicken stock; 1 cup polenta; salt and black pepper to taste; 1/2 cup parmesan cheese grated

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Ingredients (21)

For the bredie

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
10	whole cloves
2	bay leaves
30 ml	tomato paste
1 kg	tomatoes — cut into cubes
10 ml	sugar
400 ml	mutton stock
500 g	baby potatoes — halved
	fresh Italian parsley — finely chopped, to serve

For the polenta

500 ml	milk
500 ml	chicken stock
1 cup	polenta
	salt and black pepper — to taste
1/2 cup	parmesan cheese — grated

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Method:

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.