The perfumed fragrance of this humble Cape favourite will seduce you into second helpings. It matches perfectly with the Cape of Good Hope Riebeeksrivier Syrah from Anthonij Rupert Wines – a savoury red wine made from grapes from the Swartland, with light peppery spice notes and plum fruit flavours, bold and structured. Don’t substitute canned tomatoes for fresh ones – the magic lies in using fresh. The colour of your bredie will depend on the colour and ripeness of your tomatoes – don’t be alarmed if it is less red than in the picture, just use the ripest and reddest tomatoes you can find. Use a food processor to help with the dicing, if you want to skip some labour.
Ingredients: (serves 6)
- 45 ml olive oil
- 1,5 kg lamb/mutton rib chunks (or neck chops)
- salt & pepper
- 2 onions, chopped
- 1/2 teaspoon whole peppercorns
- 1/2 teaspoon whole cloves
- 4 whole cardamom seeds
- 2 cinnamon sticks
- 2 cloves garlic, finely grated
- a knob of fresh ginger, finely grated (1-2 tablespoons)
- 1,2 kg ripe tomatoes, diced
- 5 ml sugar
- 4 medium potatoes, diced (optional)
- cooked jasmin/basmati rice, to serve
In a large heavy based pot over medium-high heat, add the oil. Add the rib chunks and fry on the fatty side until brown, seasoning with salt & pepper as you go (fry in batches if necessary). Remove the meat and turn down the heat to low.
Add the onions, cloves, cardamom & cinnamon sticks. Fry until translucent and soft, stirring often. Add the garlic and ginger and fry for another minute.
Add the tomatoes and sugar (and potatoes, optionally), and stir to loosen any sticky bits on the bottom of the pot. Bring the mixture to a simmer, then place the meat back into the pot and stir.
Cover with a lid, then simmer over low heat for about 1,5 hours or until the meat is very soft and falls from the bone. You can remove the bones with tongs at this point, if you want to. Taste and add more salt & pepper if necessary. Serve hot with fluffy warm rice.
Note: This recipe was developed exclusively for Cape of Good Hope Wines, recipe/food preparation/styling by Ilse van der Merwe, photography/styling by Tasha Seccombe.