| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 90 minutes |
| Serves | 4-6 |
| Cuisine | South African |
| Diet | Other |
| Preparation | Moderate |
| Calories | 855 |
| Fat | 47g |
| Saturates | 19g |
| Protein | 36g |
| Carbs | 72g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFQuarter 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.
