Tomato Bredie Mutton/Lamb Stew in Old Cape Malay Style! Absolute BEST!!

Tomato Bredie Mutton/Lamb Stew in Old Cape Malay Style! Absolute BEST!!

Absolutely, Hands Down! The BEST TOMATO BREDIE (STEW) EVER!!!!!!

I have been making this all my life! It just doesn’t get better than this! I promise! Tomato bredie (stew) has always been one of my favorites besides curries and it was always my job to make them for supper growing up as a child in South Africa. I used to love coming home from school and making my favorite tomato bredie or curry for supper! Serve simply with some fluffy white steamed rice.

Total Calories with 1.5 kg meat includes rice: 6,503

Serves: 6-8

The Malay exiles and slaves brought their traditional dishes with them to the Cape in South Africa, which has contributed to the melting pot of South African cuisine. This Tomato Bredie is rich and spicy and remains one of my top favorites as it has stood the test of time!

NOTES:

Cuts of meat you may use are Chump chops, best end or leg chops, knuckles, rib, neck or loin. Sheep tail fat is great if you can get it and will greatly increase the flavor. Remember fat makes delish! 

You may replace tomatoes with the same weight in own pureed tomatoes. Remember tomatoes have a lot of water so be careful in adding water! 

Instead of mutton or lamb, you may use stewing beef or chuck but it will not be as nice as this dish is best suited to mutton or lamb.

TIPS:

When cooking with fatty meats like sheep tail fat and fatty rib it is best to start off cooking your meat and onions in no more than a cup of water and topping up as needed until meats release their own fats and water evaporates so that you may then brown your meat and onions in these natural fats adding more flavor with the richness of colour.;)What I did as a child and still do today is I add a chopped potato or two to the pot right at the beginning of cooking (Adding the rest of the potatoes when the meat is halfway done) which will aid in the thickening of the gravy at the end of cooking time without the need for using flour – So you may choose which ever-thickening method you prefer.

Personally, I much prefer mutton for stews as it is far more flavorsome and holds up way better than lamb does during the long slow cooking process.

If you are using Mutton plan on a cooking time of 5 hours.

If you are using lamb – Cooking time will be 2 – 2.5 hours.

Do not rush the meat and keep it on very low heat just simmering away and remember the higher your temperature the more meat shrinkage there will be and you will end up with fewer servings and flavor! So keep it on a very gentle long and slow heat.

INGREDIENTS:

1.2 – 1.5 kg lamb knuckles

60 ml fat, sheep tail (or half oil to butter)

30 ml flour

3 onions, large chopped

410 g canned tomatoes, chopped (with juice) or 8 fresh medium tomatoes

250 ml (1 cup) tomato puree

3 garlic cloves, large (crushed)

6 cardamom, whole (3 ml or 2.5 ml ground)

10 ml (2 tsp) ginger, freshly grated (I stamp to a paste)

pinch cayenne pepper

4 bay leaves

4 cinnamon sticks

1 clove

625 ml beef stock (1 cube or 2 + ½ cups)

15 ml (1 tbsp) sugar added to taste

4 potatoes, medium each cut in 6 pieces

Salt to taste

lemon juice (optional) to taste

1 tbsp sugar or to taste

600 g rice – To serve

METHOD:

1. Split the cardamom seeds by gently hitting them with a rolling pin or meat mallet.
2. In a heavy-bottomed pot, brown the meat well, a little at a time, in oil or in butter and oil mixed. Remove the meat and reserve.
3. Lower your heat and sauté the onions until glassy.
4. Sprinkle the flour into the pan and cook over medium heat until flour is dark brown.
5. Add all the remaining ingredients except the potatoes, and bring to the boil.
6. Return the meat to the pot and simmer for about 2 hours (3 hours for beef) until the meat is soft. Add your potatoes, sugar, and salt to taste.
7. Simmer for another 30 minutes or until potatoes are soft.

Enjoy!