Tamatiebredie with rice, peas and Jason’s Hill Cabernet Sauvignon 2021

Serves: 4–6 | Prep Time: 20 minutes | Cook Time: 1 hour 30 minutes

Ingredients:

For the Tamatiebredie:

•           2 tbsp vegetable oil

•           1 large onion, finely chopped

•           2 garlic cloves, minced

•           1 tsp grated fresh ginger (optional)

•           500g stewing lamb or beef (bone-in adds flavour)

•           Salt and pepper to taste

•           1 tsp ground cinnamon

•           1 tsp ground coriander

•           ½ tsp ground cloves (optional)

•           1 tbsp tomato paste

•           6 large ripe tomatoes, peeled and chopped (or one 400g tin chopped tomatoes)

•           2 medium potatoes, peeled and cubed

•           1 tbsp brown sugar (balances acidity of tomatoes)

•           1 cup beef stock or water

•           Fresh thyme or bay leaves (optional, for added depth)

For the Rice and Peas:

•           1½ cups long grain white rice

•           3 cups water

•           ½ tsp salt

•           1 tbsp butter or oil

Instructions:

Start the Tamatiebredie:

1.      Heat the oil in a heavy-based pot over medium heat.

2.      Add the chopped onions and sauté until soft and golden.

3.      Stir in garlic and ginger; cook for 1–2 minutes until fragrant.

4.      Season the meat with salt, pepper, cinnamon, coriander, and cloves. Add to the pot and brown on all sides.

5.      Stir in tomato paste and cook for 2 minutes to enhance the flavour.

6.      Add chopped tomatoes, potatoes, sugar, and stock. Toss in thyme or a bay leaf if using.

7.      Bring to a boil, reduce the heat, cover, and simmer gently for 1 to 1½ hours until the meat is tender and the sauce has thickened. Stir occasionally and add a splash of water if it becomes too thick.

Cook the Rice and Peas:

1.      Rinse rice under cold water until water runs clear.

2.      In a pot, bring water, salt, and butter/oil to a boil.

3.      Add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until cooked and fluffy.

4.      In the last 3–4 minutes of cooking, stir in the frozen peas and cook until tender. Fluff with a fork.

To Serve:

Serve the warm, rich tamatiebredie over a bed of rice and peas. Garnish with fresh parsley if desired. Best enjoyed with family, laughter, and maybe some roosterkoek or sambals on the side!