Cape Malay Tomato Bredie(stew)

Name: Cape Malay Tomato Bredie(stew)
Total time: 7200 s
Yield: 8 servings
Cuisine: South African
Ingredients: 1 kg lamb knuckles; 30 ml canola oil; 2 onions finely chopped; 3 whole cinnamon sticks; 2 cans chopped tomatoes; 50 g tomato paste; 4 garlic cloves; 4 cloves; 2 bay leaves; to taste Salt and pepper; 30 ml sugar; 500 ml beef stock; 5 large potatoes peeled and chopped

garethk @cook_7636970

This is a traditional South African dish that has so many good memories for me. My mom used to make this dish for my family when I was little. This recipe is from the local cookbook 'Kook Saam Kaaps'.

garethk @cook_7636970

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Ingredients

2 hours

8 servings

1 kglamb knuckles
30 mlcanola oil
2onions finely chopped
3whole cinnamon sticks
2 canschopped tomatoes
50 gtomato paste
4garlic cloves
4cloves
2bay leaves
to tasteSalt and pepper
30 mlsugar
500 mlbeef stock
5large potatoes peeled and chopped

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Steps

2 hours

1

Heat the oil in a heavy based pot and place the meat in the pot, cook the meat until brown. Remove the meat with a slotted spoon and set aside.
2

Add the onions to the pot and cook until translucent add the cinnamon sticks cook for 1 minute.
3

Add the meat back to the pot along with the beef stock and cook till soft
4

Add the canned tomatoes, tomato paste, garlic, cloves, bay leaves, Worcestershire sauce and potatoes, stir to combine. Cook until potatoes are soft.
5

Stir in the sugar to balance the acidity of the tomatoes. Add salt and pepper to taste
6

Serve with polenta or rice.