TOMATO BREDIE

Serves 8

Chicken may be used instead of mutton, but then the cooking time must be reduced.

2 large onions, slice

2ml (1/2 tsp) peppercorns

2ml (1/2 tsp) ground cloves

125ml (1/2 cup) water

25ml (2 tbsp) vegetable oil

2 sticks cinnamon

1kg (21/4 lb) mutton

3cm-piece fresh root ginger, finely chopped

2 cardamom pods

1kg (21/4 lb) very ripe tomatoes, chopped or

3 cans (410g / 41 oz each) chopped tomatoes

1 green chilli, chopped

6medium potatoes, peeled and halved

salt, pepper and sugar to taste

chopped parsley for garnishing

Placed onions, peppercorns, cloves and water in a large saucepan and bring to the boil.  Simmer until all the water has been absorbed.  Add oil and cinnamon and braise until onions are golden.  Add meat, ginger and cardamom pods and stir thoroughly.  Turn down the heat, cover saucepan with a tightly-fitting lid and simmer gently for 30 minutes.  Add tomatoes and chilli.  Close lid and simmer of 20 minutes.  Now add potatoes, salt, freshly ground pepper and sugar to taste.  Replace lid and simmer until potatoes are cooked.  Garnish with chopped parsley and serve on a bed of freshly cooked Tastic rice.

Recipe:  Cass Abrahams, Cass Abrahams Cooks Cape Malay:  Food from Africa

Food Styling:  Pete Goffe-Wood, PGW Eat