Tomato Bredie

Tomato Bredie

A South African favourite, bredie is always a delicious choice. This Tomato Bredie with the strong Knorrox flavours of Mutton Stock Cubes and Knorrox Mutton Soup will delight your family and friends.

Ingredients

  • 2 tablespoons cooking oil
  • 1 large onion sliced
  • 1 Robertsons crushed chilli
  • 1 Robertsons cinnamon stick
  • 500 g mutton cubed
  • 1 tin (410) g chopped tomatoes
  • 1 cup water
  • 2 Knorrox mutton stock cubes
  • 4 medium potatoes peeled & quartered
  • 1 teaspoon sugar
  • 2 tablespoons Knorrox Mutton Flavour Soup mixed 4 tablespoons water

Directions

  1. Heat the oil in a large pot and fry the onion until soft.

  2. Add the Robertsons Crushed Chillies and Cinnamon Stick.

  3. Add the mutton and fry until well browned.

  4. Add the tinned tomatoes, water and Knorrox Mutton Stock Cubes and simmer for 30 minutes.

  5. Add the potatoes and sugar, and simmer for a further 30 minutes.

  6. Mix the Knorrox Mutton Flavour Soup with a little water to form a smooth paste and stir into the bredie. Simmer for a further 5 minutes until thickened.

  7. Serve with yellow rice.

 
            
  • 2 tablespoons cooking oil
  • 1 large onion sliced
  • 1 Robertsons crushed chilli
  • 1 Robertsons cinnamon stick
  • 500 g mutton cubed
  • 1 tin (410) g chopped tomatoes
  • 1 cup water
  • 2 Knorrox mutton stock cubes
  • 4 medium potatoes peeled & quartered
  • 1 teaspoon sugar
  • 2 tablespoons Knorrox Mutton Flavour Soup mixed 4 tablespoons water

  1. Heat the oil in a large pot and fry the onion until soft.

  2. Add the Robertsons Crushed Chillies and Cinnamon Stick.

  3. Add the mutton and fry until well browned.

  4. Add the tinned tomatoes, water and Knorrox Mutton Stock Cubes and simmer for 30 minutes.

  5. Add the potatoes and sugar, and simmer for a further 30 minutes.

  6. Mix the Knorrox Mutton Flavour Soup with a little water to form a smooth paste and stir into the bredie. Simmer for a further 5 minutes until thickened.

  7. Serve with yellow rice.

 
                    

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