Tomato Bredie (Stew)

(Ma Campbell's method)

Ingredients :

10ml salt

5ml freshly ground black pepper
3ml all spice

5ml fine nutmeg
2ml turmeric

15ml cooking oil
1.5kg neck of lamb (or stewing beef)

2 onions (chopped)
1 kg tomatoes (chopped)

5ml sugar
1 chopped red chilli

5ml dry basil
4 potatoes, peeled and cut into quarters

3ml coriander seeds

Method :

Mix the salt, pepper, all spice, nutmeg and turmeric and coat the meat with the spice mixture. Heat the cooking oil in a large saucepan and cook the meat until golden brown.

Add the onions and cook until translucent.

Add about 50ml water, place a lid on the pot and cook on low heat for between 30 - 40 minutes, checking occasionally that the liquid does not cook away (add more water if necessary).

Add the tomatoes, sugar, chilli and basil.

Simmer for between 1 - 1½ hours or until the meat is soft.

Add the potatoes and coriander seeds and simmer for a further 30 minutes.

Garnish with fresh coriander (aka dhanya or cilantro) and serve with cooked plain white rice.

recipe tomato bredie tomato stew