Tomato Bredie

4 servings Prep: 15 mins, Cooking: 2 hrs 15 mins
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A hearty bredie recipe savoured by Ina Paarman.

By Food24 July 08 2013
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Ingredients (16)

800 g lamb — shanks
375 ml water — boiled
1 tsp stock powder — vegetable
2 garlic — cloves, thinly sliced
2 onions — medium, chopped
1 red chilli — finely sliced
500 g tomatoes — peeled, chopped
3 potatoes — medium, cubed
2 tsp sugar — syrup
2 tsp garlic and herb seasoning
1 pinch salt and freshly ground black pepper
1 Tbs lemon — zest only
2 Tbs fresh lemon juice
Cherry tomato garnish:
2 Tbs pnp finest extra-virgin olive oil
200 g cherry tomatoes
2 Tbs fresh thyme — or marjoram
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Simmer the meat slowly in a heavy-based saucepan with water, stock powder, garlic, chilli, onions and tomatoes for 1 1/2 hours

Add potatoes, sugar and seasoning. Simmer for a further 45 minutes.

Season and add grated lemon peel and lemon juice

Heat olive oil in a pan and flash fry cherry tomatoes and herbs for 2 minutes to glaze

Garnish bredie with tomatoes; serve with rice and seasonal vegetables like butternut and green beans

Alternative cooking instructions

Slow cooker: Set on low and cook ± 8 hours

Oven bake: Bake at 160ºC for same amount of time as on the stove top


Waterblommetjie bredie:

Use 500g waterblommetjies in place of the chopped tomatoes.

Soak waterblommetjies in salted water for 15 minutes and then break into shorter lengths.

Add an extra 1/2 cup (125ml) of cooking water and the waterblommetjies to the bredie. Season with freshly grated nutmeg and a handful of chopped parsley

towards the end.

Green bean bredie:

Replace chopped tomatoes with 500g finely sliced green beans. Add them after the initial 1-hour cooking period. Season with milled pepper and chopped parsley.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

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