Tamatie Bredie

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 2 lbs mutton shoulder (may substitute with beef shoulder])
• 1 1/2 cups water
• 6 ripe tomatoes
• 70 g tomato paste
• 3 potatoes
• 3 garlic cloves
• 2 onions
• 1 chicken stock cube
• 2 tablespoons oil
• 1 tablespoon butter
• 1 tablespoon potato flour (or use ap flour)
• 2 teaspoons sea salt
• 1 teaspoon sugar
• 1 teaspoon mixed herbs
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder

Recipe

• 1 cut the meat into 1 to 1 ½ inch cubes.
• 2 peel and crush the cloves of garlic.
• 3 peel and chop the onions.
• 4 heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors.
• 5 add the meat in batches and stir-fry until brown. remove each batch with a slotted spoon and keep aside.
• 6 season the browned meat with salt and pepper.
• 7 sauté the onions in the remaining oil until golden, soft and translucent
• 8 add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock.
• 9 bring to a slow boil.
• 10 add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.
• 11 peel and cube the potatoes.
• 12 add the cubed potatoes and continue simmering for another ½ hour.
• 13 thicken the gravy with a little potato flour mixed with water.
• 14 prepare a day in advance and leave to mature in the refrigerator.
• 15 reheat and serve with steamed rice. traditionally, a handful of chopped parsley will be added to the rice.