Easy Food Recipes and Cooking - Tomato Bredie
4 - 6 Portions
• 1,2 kg ripe, fresh tomatoes
• 500 g lamb ribs, sliced off the bone
• 700 g short lamb shanks
• flour to cover the meat
• 50 ml sunflower oil
• 6 small pickle onions, quartered
• 2 ml powdered ginger
• 3 cardamom seeds
• 5 ml coriander seeds
• 6 whole peppercorns
• 7 ml fennel seeds
• 7 ml dried thyme
• 3 garlic cloves
• salt and freshly ground black pepper to taste
• 15 ml chutney
• 150 ml white wine
Preheat the oven to 160ºC. Remove the skins from the tomatoes, slice them into quarters and set aside. Cut the ribs into 4 cm pieces. Place the flour and meat into a plastic bag and shake. Remove the meat and discard the excess flour.Heat the sunflower oil in a large pot. Fry the ribs and shanks until well browned.
Remove and set aside. Sauté the onion in the same pot for 5 – 10 minutes until nicely browned. Return meat to the pot. Place the ginger, cardamom, coriander, peppercorns, fennel, thyme and garlic in a pestle and mortar and crush into a paste. Mix with the meat. Add the tomatoes and season with salt and black pepper. Bake in the oven with the lid on for 3 to 3½ hours. Check frequently and add water to make sure it doesn’t dry out. Remove the lid, add the chutney and white wine and cook for another ½ hour.