📝 About This Recipe
A cornerstone of Cape Malay heritage, this Tomato Bredie is a soul-warming stew that beautifully fuses Dutch influence with the vibrant spices of the East. Succulent pieces of mutton or lamb are slow-cooked until tender in a rich, jammy tomato base, balanced by the gentle heat of ginger and green chili. It is a masterclass in patience, resulting in a thick, velvety gravy that tastes even better the next day.
🥗 Ingredients
The Meat
- 1 kg Mutton or Lamb rib and neck chops (cut into bite-sized chunks; bone-in adds the best flavor)
- 2 tablespoons Vegetable oil
Aromatics and Spices
- 3 large Onions (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Fresh ginger (finely grated)
- 2 pieces Green chilies (slit lengthwise; seeds removed for less heat)
- 1 large Cinnamon stick
- 4 pieces Whole cloves
- 3 pieces Cardamom pods (bruised)
- 1/2 teaspoon Black peppercorns (whole)
The Tomato Base
- 1 kg Ripe Roma tomatoes (blanched, peeled, and chopped)
- 1 tablespoon Tomato paste
- 1-2 tablespoons Sugar (to balance the acidity of the tomatoes)
- 1 teaspoon Salt (or to taste)
- 4 medium Potatoes (peeled and quartered)
- 1/2 cup Water or beef stock (only if needed)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the meat in batches to ensure a deep, caramelized crust, then remove and set aside.
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2
In the same pot, add the diced onions. Lower the heat to medium and sauté for 10-15 minutes, stirring frequently, until the onions are golden brown and translucent. Do not rush this; the onions provide the base color and sweetness.
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3
Add the garlic, ginger, green chilies, cinnamon stick, cloves, cardamom pods, and peppercorns. Sauté for 2 minutes until the spices are fragrant.
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4
Return the browned meat and any accumulated juices to the pot. Stir well to coat the meat in the aromatic onion mixture.
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5
Add the chopped tomatoes and the tomato paste. Stir to combine, then reduce the heat to low.
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6
Cover the pot with a tight-fitting lid and allow the stew to simmer gently for about 90 minutes. The tomatoes will release their own liquid, so avoid adding water unless the pot looks very dry.
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7
After 90 minutes, check the meat; it should be starting to get tender. Stir in the sugar and salt.
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8
Place the quartered potatoes on top of the meat. Cover again and simmer for another 30-40 minutes until the potatoes are soft and the meat is falling off the bone.
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9
Gently stir the pot, allowing some of the potatoes to slightly break down—this naturally thickens the sauce into a rich 'bredie' consistency.
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10
Taste the sauce. If it is too tart, add a little more sugar; if it needs more depth, adjust the salt.
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11
Remove the whole spices (cinnamon stick and cloves) if desired before serving.
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12
Let the dish rest for 10 minutes off the heat to allow the flavors to settle and the oils to rise slightly to the top.
💡 Chef's Tips
Use meat with bones (like rib or neck) as the marrow adds essential body and richness to the gravy. The secret to a great Bredie is 'low and slow'; never boil it vigorously or the meat will toughen and the sauce won't emulsify. If your tomatoes aren't very ripe, use high-quality canned whole peeled tomatoes instead. Always balance the acidity—the amount of sugar needed depends entirely on the sweetness of your tomatoes. This dish is famously better the next day, so consider making it 24 hours in advance.
🍽️ Serving Suggestions
Serve steaming hot over a bed of fluffy white Basmati rice. Accompany with a side of 'Sambal' (a salsa of diced onion, tomato, and white vinegar). A side of sweet-and-sour beetroot salad provides a refreshing contrast to the rich meat. Warm buttery Roti is perfect for mopping up the thick tomato gravy. A glass of South African Pinotage pairs beautifully with the spiced tomato notes.