Cape Malay Tomato Bredie (Tomato and mutton stew)

A 'bredie is a Cape Malay stew. Mutton is commonly used in Cape Malay cooking. This stew calls for tomatoes. Click link below for more information about South Africa Cape Malay cooking.

• 750g (1 1/2 pounds) fresh tomatoes
• 2 tablespoons cooking oil
• 2 large onions, chopped
• 1.5kg (3 1/4 - 3 1/2 pounds) fatty mutton, chopped into 1 inch pieces
• 300ml (1 1/4 cups) hot water
• 3 large potatoes, peeled and sliced
• 10 peppercorns
• 2 teaspoons sugar
• 1 tablespoon melted butter
• 1 tablespoon flour

METHOD

Skin tomatoes by blanching in boiling water. Chop peeled tomatoes and set aside.

Heat oil in a heavy saucepan. Sweat the onions. When translucent, add add mutton. Brown on all side.

Add hot water and simmer for 1 1/2 hours.

Add reserved tomatoes and potatoes and simmer for a further 30 minutes.

Add sugar and peppercorns.

Thicken with a mixture of melted butter and flour and simmer for another 15 minutes.

Serve with boiled rice and a caramel smile.

Serves: 4 - 6

Contributor: Meryl Grebe

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