Tomato bredie – Food & Home Magazine
We've stuck close to the South African roots of this tomato bredie and kept the recipe and ingredients traditional. The final result is robustly delicious.
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Ingredients
- 15ml (1 tbsp) olive oil
- 5 cloves
- 1 cinnamon stick
- 2 cardamom pods
- 2 onions, chopped
- 1kg bone-in lamb shoulder, diced
- 5cm fresh ginger, grated
- 4 ripe tomatoes, chopped
- 2 x 410g tins chopped tomatoes
- 4 potatoes, cut into 3cm cubes
- 250ml (1 cup) beef stock
- 10ml (2 tsp) sugar
- salt and freshly ground black pepper, to taste
- steamed rice, to serve
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