المكونات
- Beefsteak or Roma tomatoes 1kg, ripe
- Onions 2, large
- Garlic 3 cloves
- Potatoes 3, medium
- Spinneysfood Pure Sunflower Oil 2 tbsp
- Spinneysfood Australian Diced Lamb Cubes 1kg
- Tomato paste 2 tbsp
- Vegetable stock or water 750ml
- Spinneysfood Bay Leaves 3
- Spinneysfood Fresh Thyme 3 sprigs
- Spinneysfood Whole Black Peppercorns 6
- Mrs Ball’s Original Chutney 2 tbsp
- Spinneysfood Fine Sea Salt 2 tsp
- Spinneysfood Salted Butter 1 tbsp
- Spinneysfood All-Purpose Flour 1 tbsp
- Steamed rice from Spinneys deli 800g
- Spinneysfood Fresh Coriander A handful
- Spinneysfood Fresh Parsley A handful
Nutrition (Per serving)
- سعرات حرارية 855
- دهون 47g
- المشبعة 19g
- بروتين 36g
- الكربوهيدرات 72g
- السكريات 9g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Tomato bredie with herby rice
South African 20 Mins Prep · 90 Mins Cook
- Quarter the tomatoes, peel and finely slice the onions, mince the garlic and peel and quarter the potatoes.
- Heat the oil in a large, heavy-based pot over a medium-high heat. Brown the meat in batches to avoid overcrowding, then set aside.
- Reduce the heat to medium, add the onions and sauté for 10–12 minutes until soft and golden. Stir in the garlic and cook for 1 minute, then add the tomato paste and browned meat and stir for 2 minutes.
- Add the stock or water, bay leaves, thyme and peppercorns. Cover and cook for 1 hour.
- Add the tomatoes, potatoes, chutney and salt, cover again and simmer for a further 30–40 minutes until the meat is tender.
- To thicken, melt the butter in a small pot and stir in the flour. Add to the stew and stir until combined.
- Heat the rice. Finely chop the herbs and stir through the rice.
- Divide the rice and bredie between serving bowls.