Wednesday, June 09, 2010

Tamatiebredie (Tomato Stew)

Tamatiebredie (Tomato Stew) [photo]

Sometimes you need to be daring. That's when you throw on your best wild woman impression, perhaps enveloping yourself in a little leopart print something and throw caution to the wind.

Other times you're firmly entrenched in couch potato zone. Ratty hair, ratty slippers, ratty breath. (Don't judge.) The keyword is quick. Followed closely by "easy". I really don't need to explain, we've all been there.

But there are some times when you know that the thing you're about to create is not going to be particularly quick, easy or daring. It might be something that you've been meaning to try for some time now, but never had the chance to. Or perhaps something that comes with a generous helping of nostalgia. Something even, that has the ability to make your chest swell with pride.

Tamatiebredie (Tomato Stew) [photo]

This South African tamatiebredie had me on all three counts. I've never made it myself, it brought with it a lot of fond memories and doesn't it seem fitting to sing my country's praises (or blow a vuvuzela in its honour) when we are mere days away from the Soccer World Cup?

This is another example of the very best that "boerekos" (say it with me: boo-rreh-course) has to offer. Like the waterblommetjiebredie I shared with you recently, this dish is steeped in tradition and history and is originally of Dutch origin. However, the South African character is clear from the start with the abundant use of spices such as coriander, fennel and cardamom - a sure sign that the Cape Malay influence is hard at work here.

The end result is a fantastically simple, warming stew of meltingly tender lamb smothered in a rich, flavourful tomato sauce. Don't be put off by the lengthy cooking time either - this stew simmers happily on it's own, leaving you with your hands free to attend to other pressing matters. Such as supporting your soccer team when they are up against their arch rivals. Now that's ayoba!

Tamatiebredie (Tomato Stew) [photo]

Tamatiebredie (Tomato Stew)
Adapted from Sarie

Serves 6 - 8

1/2 tsp ground ginger
3 cardamom pods, seeds removed & pods discarded
1 tsp coriander seeds
6 black peppercorns
1 1/2 tsp fennel seeds
1 1/2 tsp dried thyme
2 tsp minced garlic
1 tsp dried red chili flakes
2 tbsp olive oil 
4 leeks, roughly chopped
1kg (roughly 2 lbs) lamb neck pieces, bone in (or regular stewing lamb)
2 - 3 tbsp all-purpose flour 
8 roma tomatoes, quartered
150g cherry tomatoes
1 tin (410g) chopped tomatoes
salt & pepper to taste
3/4 cup semi-sweet white wine 
1 tbsp peach chutney
1 tbsp brown sugar 

1. In a pestle and mortar, grind together the spice ingredients - ginger, cardamom, coriander, peppercorns, fennel, thyme, garlic and dried chili flakes. Set aside.
2. Heat oil over medium-high heat in a large saucepan, add leeks and saute for a few minutes or until softened. Add crushed spices and saute for 30 seconds to release the flavours. Move leeks to one side of the pan, then add lamb in batches. searing quickly on all sides. 
3. Add all the lamb back to the pan, sprinkle with flour to coat lightly, then add the various tomatoes - rosa, cherry and tinned. Season to taste with salt and pepper, add wine, chutney and brown sugar and gently stir through to combine. Allow to come to a boil, then reduce heat, cover and allow to simmer for 1 1/2 - 2 hours or until meat is soft and cooked through.

Serve warm atop nutty brown rice for a traditional feel or creamy polenta for a modern spin on things.
Nutritional info (per serving): Calories 515.9, Total fat 32.3 g, Saturated fat 13.9 g, Polyunsaturated fat 2.7 g, Monounsaturated fat 13.2 g, Cholesterol 128.2 mg, Sodium 159.4 mg, Potassium 575.3 mg, Total carbohydrate 19.3 g, Dietary fiber 2.0 g, Sugars 6.2 g, Protein 33.2 g

Good source of: Niacin 51.5 %, Vitamin B12 49.7 %, Selenium 49.7 %, Zinc 32.4 %, Manganese 31.9 %, Phosphorus 28.4 %

16 comments:

Michael Olivier on June 08, 2010 5:36 pm said...

Interesting that u use sun dried tomatoes. I use those from Italy in a tin. Kissed by the Italian sun. Luv luv Michael

Joanne on June 08, 2010 8:07 pm said...

I'm pretty sure that lamb stew has to be one of the best things ever invented but you really take it to another level with all of these spices. You must be so excited for the world cup!

Swathi on June 08, 2010 9:24 pm said...

I like the stew however i need to find an alternative for lamb.

elra on June 09, 2010 6:10 am said...

Drooling, will definitely make this. Bookmarking it!

polkadotcupcake on June 09, 2010 9:27 am said...

You've done it again.. It's a freeeeeeezing morning, and what's the first thing I see? This stew! I think I'm going to use these pictures as my desktop.
What a delicious sounding mix of flavours! And I bet this could also be done in the slow cooker - no maintenance or stirring necessary!

Bethany (Dirty Kitchen Secrets) on June 09, 2010 3:14 pm said...

Really looking forward to the world cup... cannot wait any longer!! This looks absolutely scrumptious! I'll have to make it real soon

Yum Yucky on June 09, 2010 3:29 pm said...

That looks sooo good. I'd be willing to swim to South Africa just to have lunch with you if you made that for me.

Marisa on June 09, 2010 4:17 pm said...

Michael - The sundried tomatoes is just a bit of artistic license - just there to make the photo look pretty. :-) I used roma, cherry & tinned tomatoes in the actual dish.

Joanne - Lamb will win me over anytime - in any format. Am getting more excited by the day, even though I must confess my soccer knowledge is fairly lacking...

Swathi - I would substitute with beef shanks - you need all of that lovely marrow bones to get the taste right.

Elra - Thanks! Let me know how it turns out for you.

Polkadotcupcake - You're right, it's the perfect contender for the slowcooker. In fact, if I didn't decide so late what I wanted to make I definitely would've done it in the slowcooker.

Bethany - Thanks for stopping by. Only 2 more days to go!

YumYucky - I'd better whip up a big ole batch then, you're going to be damn tired from all that swimming. ;-)

bellini valli on June 10, 2010 3:25 pm said...

This looks so flavourful Marisa with tomatoes as the star.

Dot on June 10, 2010 3:40 pm said...

This looks delish!

I was about to ask which tomatoes were sundried - but I see you answered that in the comments :)

Anyway, I featured your dish today in the Spotlight on Foodwhirl - http://foodwhirl.com/spotlight/spotlight-tamatiebredie-tomato-stew
thanks for sharing it!

dot

Sam on June 10, 2010 6:47 pm said...

I feel like eating this now. Looks yum

Juno on June 10, 2010 6:56 pm said...

Fabulous photographs (wow, Marisa!) and delicious food - I love tomato bredie, and the polenta makes me feel weak at the knees. I'm tired, and hungry, and I want this for supper!

myfrenchkitchen on June 10, 2010 8:53 pm said...

O la la...yummy...this looks so delicious...perfect for your winter now. I will have to come back to this recipe in some 6 months or so!
Ronelle

Jeanne @ CookSister! on June 28, 2010 1:57 pm said...

Great pics and what a fabulous looking tomato bredie! I love the idea of serving it on creamy polenta - tradition be damned ;-)

Steve on April 24, 2011 1:17 pm said...

Finally got round to making this last night! Lots of clever ideas here - the spice mix with unusual cardamom and fennel notes; leeks as aromatics; roma/cherry/tinned tomatoes instead of insipid supermarket produce ...

It all ended up a little differently: lamb shanks and 40 minutes in the pressure cooker. (And a stiff slug of red muscadel to deglaze the pan after browning the meat!) But the results were great - a long, long way from the standard greasy tomato stew often passed off as tamatiebredie.

Thanks Marisa - this one's a classic.

Marisa on April 24, 2011 8:46 pm said...

@Steve Thanks for the feedback. So happy you enjoyed it! :-)

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