South African · Cape Malay · main

Tamatiebredie (Cape Tomato Bredie)

Tamatiebredie (Cape Tomato Bredie) reads umami 4.9, warm spice 4.2 and sweetness 4.0 on Palate's 0–10 flavor X-ray — a South African · Cape Malay main, about 2 hr 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.2 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 2.0 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 3.7 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 4.9 · Warm Spice 4.2 · Sweetness 4.0 · Allium 3.9 · Salinity 3.5 · Richness 3.3 · Heat 3.2 · Floral 3.0 · Sourness 1.9 · Fruity 1.6 · Earthy 1.5 · Nutty 1.4 · Bitterness 0.9 · Herbaceous 0.8

What's in it (15)

• lamb neck — 1200 g
• sunflower oil — 41 g
• onions — 220 g
• garlic — 12 g
• cinnamon — 2 g
• cloves — 300 g
• ground ginger — 5 g
• tomatoes — 1000 g
• tomato paste — 15 g
• sugar — 9 g
• salt — 10 g
• freshly ground black pepper — 2 g
• red chili pepper — 100 g
• potatoes — 500 g
• water — 125 g

Time & effort: about 2 hr 21 min (2 hr 20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 43.8 kcal, 1.2 g protein, 1.3 g fat, 9.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. Heat the oil in a heavy pot over high heat and brown the lamb in two batches, 8 minutes in all, until the pieces are well coloured. Lift out and set aside.
2. Drop the heat to medium and cook the onions in the same fat 10 minutes, until they collapse and take on colour.
3. Add the garlic, cinnamon stick, cloves and ground ginger and stir 1 minute over medium heat.
4. Return the lamb, add the tomatoes and tomato paste, and let everything come to a bare simmer.
5. Season with the sugar, salt, pepper and the slit chilli. Cover and stew 90 minutes over low heat, stirring now and then, until the tomato has broken down into a thick red gravy and the lamb pulls off the bone.
6. Add the potatoes and the water, cover again and simmer 30 minutes more, until the potatoes are tender and have thickened the gravy. Serve with white rice.

Dishes with a similar flavor shape

• Chicken Vindaloo — Indian
• Japanese Curry with Beef and Potatoes — Japanese
• Caribbean Pepper Pot Soup — Caribbean
• Bombay Potato and Pea Curry — Indian
• Spiced Ground Turkey Curry with Peas — Indian

Keep reading: what umami, warm spice, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.