12 May Tomato bredie with mutton, cumin and ginger




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
- Preheat your oven to 160 degrees Celsius
- Sprinkle the flour over the meat and season to taste with the salt and white pepper. Mix through.
- Place some olive oil and butter on a medium in a large casserole that fits into your oven.
- Shake off any excess flour and fry until golden brown.
- Add the onions, garlic, rosemary, thyme, cumin and coriander and fry until cooked and fragrant.
- Add the tomato paste and fry for 5 minutes to reduce the acidity.
- Add the tinned tomato, tomato puree, stock, sugar, ginger and apricot jam and mix through.
- 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.
- Add salt and pepper to taste and serve with flavoured basmati rice.