Tomato Bredie

Tomato Bredie

Tomato bredie is a popular South African meal and good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick, and full-bodied and obtained by using meat with a fair amount of bone and fat, rolling it in flour, and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.

Ingredients :

• 1 tablespoon vegetable oil
• 3 ½ pounds lamb or mutton breast chops, chopped into portions
• 2 tablespoons cake flour
• 1 large onion, chopped
• 2 ¼ pounds fresh tomatoes, chopped
• 1 tablespoon white vinegar
• 2 bay leaves
• 1 cube beef bouillon cube
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 6 whole white peppercorns
• ½ teaspoon freshly ground black pepper
• 1 dash worcestershire sauce
• 2 medium potatoes, quartered (optional)

Directions

1. Heat oil in a large, heavy-bottomed saucepan over medium-high heat.
2. Dredge lamb in flour; shake off excess.
3. Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.
4. Cook and stir onion in drippings until soft, about 5 minutes. Mix in tomatoes. Return lamb chops to the saucepan; season with bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover, reduce heat, and simmer for 1 hour and 15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.
5. Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.