Tomato Bredie with Poppadoms

Tomato Bredie with Poppadoms


250g urad flour*
2.5ml ground black pepper
2.5ml ground cumin
1ml salt
60ml water
500ml oil
*substitute with any flour but urad works best

Tomato Bredie
2kg lamb goulash
2 large onions
4 large potatoes (quartered)
4 garlic cloves (finely chopped)
3 tbsp ground coriander
1 tsp curry powder
3 tsp white sugar
410g chopped tomatoes
750ml vegetable stock
410g tin tomato paste
Rice to serve

Add the flour, black pepper, cumin and salt to a large bowl and mix well. Add the water and mix until you have a dough. Knead the dough for a few minutes until it is smooth.

Roll dough into balls of about 3 cm in diameter. Sprinkle flour onto a work surface then flatten each ball with your hand and roll it with a rolling pin until it is thin and about 10cm in diameter as round as possible.

Heat the oil in a deep saucepan over a medium heat. Put an uncooked poppadom into the oil and fry for 2 minutes without turning. Turn it over and fry for 30 to 40 seconds. Remove the cooked poppadom and place on a sheet of kitchen paper, dab to remove the excess oil. Repeat until you have a plateful of poppadoms.

In a large pot, brown the lamb in batches. Remove and set aside. In the same pot, fry the onions until soft and golden. Add the garlic and spices and fry for another minute before adding the tomatoes. Add the lamb back to the pot and stir to coat the lamb with the tomatoes and spices.

Combine the stock, tomato puree and sugar and pour over the lamb. You need enough to just cover the lamb. Reduce the heat, cover and allow to simmer gently for 2 hours. Add the potatoes and cook until soft.

Check the seasoning and adjust if necessary. Serve with cooked rice and poppadoms.

Serves: 4
Cooks in: 3.5 hours
Difficulty: Tricky

Pairs well with Offspring Cape White Blend.