Meat
The Africa News Cookbook
4-6

When bredies are mentionned in South African, it is likely to be this variety that comes to mind first. Try to use vine-ripened tomatoes.

• 2 lbs. stewing lamb
• 2 large onions
• 2 tblsp. oil
• 8 large tomatoes, peeled, and sliced into rounds about 1/4- inch thick
• 1 tsp. sugar
• 1 tsp. salt
• 1 chili pepper, finely chopped,or 1/2 tsp. cayenne pepper
• 1 clove garlic, crushed

In a heavy pot or large skillet, brown the meat ans onions in moderately hot oil until lamb is seared on all sides and onions are golden. Then simmer over lowest heat, for about 30 minutes.

If fat from meat has accumulated in the pot, pour off all but about 2 table-spoons. Add tomatoes and remaining ingredients. Simmer, covered, for one hour, stirring frequently enough to prevent mixture from sticking. Uncover, skim off any excess fat, and cook several more minutes until sauce is very thick.

Serve with rice.

 

(picure : google image)