Tomato Bredie
Tomato bredie is a South African meal and it is good during the winter fare. Tomato Bredie is an old Cape name for a dish of meat and vegetables stewed together.
1 tablespoon vegetable oil
3½ pounds lamb or mutton breast chops, chopped into portions
2 tablespoons cake flour
1 large onion, chopped
2¼ pounds fresh tomatoes, chopped
1 tablespoon white vinegar
2 bay leaves
1 beef bouillon cube
1 teaspoon salt
1 teaspoon brown sugar
6 whole white peppercorns
½ teaspoon freshly ground black pepper
1 dash Worcestershire sauce
2 medium potatoes, quartered (Optional)
Heat oil in a large, heavy-bottomed saucepan
Dredge lamb in flour; shake off excess.
Then, cook the lamb in hot oil until it is brown. pour lamb into a plate, and reserve drip in the pan.
Cook and stir onion in drippings until soft for like 5 minutes, then mix tomatoes with it, return lamb chops to the saucepan; season with bay leaves, salt, brown sugar, black pepper, Worcestershire sauce, white peppercorns and bouillon, cover it, reduce the heat and simmer it for 1 hour and 15 minutes. Stir occasionally so that it wont sticks to the bottom of the pan.
5 minutes
Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.
45 minutes