Sunday, 6 July 2014

Tomato Bredie, Cape Malay Style

There is a certain European feeling that looms Cape Town, and areas such as Kalk Bay boast this cosmopolitan vibe and feel to a tee. I love that you can be an individual here, without the judging and predjudice that often deems necessary in some parts of our city. 

Kalk bay, originally a "coloured-only area" has very much still adapted this feel and I couldn't be more prouder at the prospect of owning a restaurant in this incredible diverse part of Cape Town. I wanted to create a recipe that suited well to this appeal and something that would bring it's heritage to light. I asked the locals what I could cook that was traditional to them and to the area, the reply was very straight-forward: Tomato Bredie! (explained to me in a very "coloured way" of expression as you can well imagine)

Tomato bredie

prep time: 20min  cook time:2hr20  serves: 4


  • 15ml sunflower oil
  • 1kg lamb knuckle or lamb cut- up
  • 1 tsp crushed garlic
  • 1 tsp grated ginger
  • 1 tsp chilli powder
  • 2 onions, sliced
  • 1 tsp ground coriander
  • 2 stick cinnamon
  • 500ml mutton stock
  • 3 tbsp tomato paste
  • 2 tbsp honey
  • 6 large potatoes (peeled and cut into quaters)


In a large pot, heat the oil and add the lamb. Brown until slightly soft. remove off the heat. In the same pot, saute the garlic and ginger, add the onions and brown until soft, for about 10 minutes.Add the chilli powder, ground coriander and cinnamon. Add the lamb back to the pot and stir for 10 minutes. Add the stock, the paste and honey and allow to cook, bring to the boil before adding the potatoes. Allow to simmer and reduce for 2hrs on a low heat.

Serve with basmati Rice.

Enjoy x x

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