Wednesday, 25 May 2016

TOMATO LAMB BREDIE


A family favourite
40ml cooking oil
60ml butter
8 whole cloves
6 whole peppercorns
2 large onions, thinly sliced
75ml sugar
1kg lamb pieces
5ml ginger and garlic paste
10ml coarse black pepper
2 green chillies, chopped
1tin 410g tomato puree
2medium ripe tomatoes, liquidized
6 medium potatoes, cut into half
salt to taste
60ml coriander leaves, chopped

Method
• Heat oil and butter in a large pot. Add whole spices.
• Add onion and sauté until golden. Add water and cook for 10minutes on high.
• Add the sugar to the onions.
• Lower heat and braise till soft and pulpy.
• Take care onions must be soft.
• Add meat and braise for 30 - 45minutes or until meat is well brown, adding water as required.
• Add garlic and ginger, pepper, chillies, tomato puree and tomato.
• Cook for 7minutes and add potatoes and salt.
• Bring to a quick boil, reduce heat and simmer till potato and meat is soft.
• Add coriander and remove from heat
Serve with white rice and onion and jam salad.

Courtesy of Shanaaz Parker

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