The culinary history of this one still has Malay elements.
Although the processing is quite time-consuming, tomato bredie is a South African specialty that is favored by tourists.

Tomato bredie is a stew of mutton and tomatoes with spices that taste great on the tongue. When ripe, the tomato brandie has a thick texture. Very fitting paired with warm rice.

 Halal Recipe for Tomato Bredie

Ingredients (serves 4–6):

2 Tbsp oil, for frying
1kg stewing lamb, in chunks
½ cup seasoned flour, for coating lamb (this is just flour with some salt and pepper added)
2 onions, chopped
3 carrots, peeled and chopped
2 celery sticks, chopped
2 tins tomatoes, peeled and chopped
2 Tbsp Worcestershire sauce
2 Tbsp sugar
1 Tbsp flour
1 Tbsp beef stock
1 tsp paprika
1 chilli, chopped (optional)
6 garlic cloves, peeled and chopped
2 Tbsp finely grated fresh lemon rind
½ cup chopped parsley
Salt and pepper, to taste

How to Make  Tomato Bredie:

1. Heat the oil in a large, non-stick frying pan over a high heat.
2. Coat lamb pieces in seasoned flour and fry, in batches, for 3–5 minutes or until browned. If you have a slow cooker, now is the time to get it out (but if you don’t, head on to step 4). Transfer the lamb into a slow cooker bowl and add the remaining ingredients. Stir to combine.
3. Cover and cook on low setting for 10 hours, or on high setting for about 7 hours. The meat should be tender. If the sauce is still watery, add a few tablespoons of corn flour paste to thicken before serving and season to taste.

This Recipe is Halal Insha Allah

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