Authentic South African recipe for Tomato Bredie – a rich meaty stew with a slight sweetness that makes it impossible to stop eating until it is finished.
2 large onions halved and thinly sliced
1 kg lamb or mutton knuckles
2 tins peeled chopped tomatoes with juice
2 teaspoons crushed garlic
1 teaspoon salt
1 large dry red chili crushed(optional)
50ml tomato paste
4 medium potatoes quartered
2 tablespoons sugar
Heat about 2 tablespoons of oil on a medium heat in a large pot and cook the onions until they start to brown on the edges.
Add the knuckles, stir them around for a while and then place the lid on and cook for 40 minutes stirring every 5 minutes or so. The meat should be browned and pretty much cooked.
Add the tomatoes and crush any large pieces (you can also crush up the tomatoes or even puree them slightly before adding). Add chili, tomato paste, garlic and salt, stir and let it simmer on low for 30 minutes.
Add the potatoes and simmer for a further 20 minutes until they are tender.
Lastly add the sugar, stir and simmer for another 5 minutes.
Serve with rice or Mash.