Tomato bredie with mutton, cumin and ginger


Tomato bredie with mutton, cumin and ginger
Tomato bredie with mutton, cumin and ginger
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
2-3 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time
2-3 hours
Tomato bredie with mutton, cumin and ginger
Tomato bredie with mutton, cumin and ginger
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
2-3 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time
2-3 hours
Ingredients
  • 1,5 kg Mutton, cut into 5cm x 5cm cubes, ask your butcher to do that for you
  • 1/2 Cup cake flour
  • Salt and white pepper to taste
  • Olive oil and butter for frying
  • 15 ml Dried rosemary
  • 15 ml Dried thyme
  • 10 ml Coriander seeds toasted and crushed
  • 10 ml cumin seeds toasted and crushed
  • 4 Medium sized onions peeled, halved and sliced
  • 4 Garlic cloves peeled and grated
  • 2 tins chopped tomatoes
  • 1 tin Tomato Puree
  • 1 Tablespoon tomato paste
  • 500 ml Lamb or Chicken stock
  • 15 ml brown sugar
  • 15 ml Grated fresh ginger
  • 20 ml apricot jam
Instructions
  1. Preheat your oven to 160 degrees Celsius
  2. Sprinkle the flour over the meat and season to taste with the salt and white pepper. Mix through.
  3. Place some olive oil and butter on a medium in a large casserole that fits into your oven.
  4. Shake off any excess flour and fry until golden brown.
  5. Add the onions, garlic, rosemary, thyme, cumin and coriander and fry until cooked and fragrant.
  6. Add the tomato paste and fry for 5 minutes to reduce the acidity.
  7. Add the tinned tomato, tomato puree, stock, sugar, ginger and apricot jam and mix through.
  8. Cover the pot with a lid or foil and place in the oven for 2 - 3 hours or until the meat is tender and the sauce has reduced.
  9. Add salt and pepper to taste and serve with flavoured basmati rice.