Lovely ripe tomatoes for bredie

Bredie, both the word and the stew, is of Malay origin.  A bredie is a thick fully flavoured meat stew, usually made from a fattier cut of lamb and named for the vegetable which is the other main ingredient, the sauce usually thickened by potato.  Green or dried Beans, tomatoes, pumpkin and even quinces, cabbage or cauliflower are regular ingredients.  Waterblommetjies [Aponogeton distachyos] found in ponds and dams in the Cape in early Spring, make a delicious bredie, and is usually flavoured with wild sorrel juice, tangy and rich in Vitamin C.  Wild sorrel leaves [containing oxalic acid] were also used for cleaning brass from which measuring and jam boiling utensils were made.

You’ll need: 1.5 kg Lamb [1/3 thick rib bone in, 2/3 boned shoulder], 3 medium onions, chopped, 2 cloves garlic, sliced, a 2cm piece of fresh green ginger, peeled & finely chopped, 1 Tbs sunflower oil, 2 cardamom seeds, 4 coriander seeds, 6 black peppercorns, 1 tsp fennel seeds, 2 tsp fresh, crushed, thyme, 1 tsp fresh, chopped, marjoram, 2 small chilis red or green, seeded & chopped OR 1 Tbs Tabasco sauce, sea salt, freshly milled black pepper & fresh-grated nutmeg to taste, 500ml demi glace, or rich brown beef stock, 750ml tomato juice from the tin below, 500g medium potatoes, peeled & quartered, Canned, peeled, tomatoes, [1250g net weight with juice], 1 Tbs mild fruit chutney, 1 Tbs soft brown sugar.

Method: In a casserole, on top of the stove, brown all the meat, a few pieces at a time in the oil over medium heat. Remove the pieces with a slotted spoon and drain on kitchen paper.  Fry the onions very slowly in the oil for a while, then add garlic and ginger and fry until golden. Add a little more oil though only if necessary. Just before they are done, add the cardamom, coriander, peppercorns, fennel, thyme, marjoram and chili or Tabasco. Stir-fry for a short while. Pour off any excess oil before continuing.  Return the meat to the casserole and season lightly with salt, freshly ground black pepper and nutmeg. Add the demi glace or stock and the tomato juice and cover. Braise gently over low heat, checking for burning or in a 180 C oven for an hour and a half.  Remove from the oven.  If you have the time, cool quickly and refrigerate overnight – this is an important step to mature the flavours.  It gives you the opportunity to remove the cold solidified fat of the top and helps to tenderise the meat and makes it cook faster the next day.  Next day, reheat the casserole gently in a 180 C oven before adding the roughly chopped tomatoes and potatoes. Simmer gently for one and a half hours or until the meat is tender.  Stir gently to mix through well. Add the chutney and brown sugar, reseason with salt and freshly milled black pepper if necessary.

Serve with steamed white rice. And a green vegetable.  And a glass of good red wine!

Serves 6 people.