Tomato bredie is a traditional South African meal, and is a good winter fare. The flavours improves if left a day or two before eating.

Equipment: Hart 250 mm J7 Pot
Prep time: 15 mins
Cooking time: 1 hour 30 mins
Serves: 4 people

Ingredients

2 large onions, peeled and sliced
1 tsp black peppercorns (5 ml)
½ tsp ground cloves (3 ml)
½ cup water (125 ml)
2 tbsp vegetable oil (30 ml)
2 sticks cinnamon
1 kg stewing mutton
3 cm piece fresh root ginger,
finely chopped
2 cardamom pods
3 cans chopped tomatoes (410 g per can)
1 green chilli, chopped
6 medium potatoes, peeled and halved
Salt, freshly ground black pepper
and sugar, to taste
Fresh coriander, chopped, to garnish

Method

1. In a large saucepan, add onions, peppercorns, cloves and water.
2. Bring to a boil and simmer until water has been absorbed.
3. Add oil, cinnamon and braise until onions are golden.
4. Add mutton, ginger and cardamom; stir thoroughly.
5. Turn down heat, cover saucepan with tight-fitting lid, simmer gently for 30 minutes.
6. Add tomatoes and chilli.
7. Close lid and simmer for 20 minutes.
8. Add potatoes, salt, pepper and sugar.
9. Close lid and simmer until potatoes are cooked.
10. Garnish with coriander and serve on freshly cooked white rice.