We’ve had some fun with a traditional tomato bredie by adding delicious Rhodes Quality Cross Cut Green Beans into the mix. And if it’s tender you’re after use lamb instead of mutton.

Ingredients

• salt and coarsely ground black pepper to taste
• 125 ml cake flour
• 1 kg mutton, diced in even pieces
• sunflower oil for frying
• 1 onion, chopped
• 10 ml grated ginger root
• 10 ml (2 t) chopped garlic cloves
• 10 ml (2 t) mild curry powder
• 10 ml (2 t) ground coriander
• 5 ml (1 t) ground cumin
• 2.5 ml ground nutmeg
• 5 ml (1 t) ground cinnamon
• 2 x 400 g cans Rhodes Quality Chopped & Peeled Tomatoes
• 45 ml (3 T) Rhodes Quality Apricot Jam
• 250 ml (1 C) prepared chicken stock
• 2 bay leaves
• 2 x 410 g cans Rhodes Quality Cross Cut Green Beans, drained

to serve: with cooked white rice

Method

1. Season the flour in a shallow bowl, toss the mutton pieces in the flour, shaking off the excess.
2. In batches, brown the meat in the oil and set aside.
3. Add the onion, ginger and garlic to the pan and fry until soft and add all the spices.
4. Return the meat to the pan.
5. Add the Rhodes Quality Chopped and Peeled Tomatoes, Rhodes Quality Smooth Apricot Jam, chicken stock and bay leaves.
6. Allow to simmer over very low heat for 2 hours or until the meat is tender.
7. Add the Rhodes Quality Green Beans and heat through.
8. Season to taste and serve over rice.