Makes 20
Hands-on time: 10 minutes
Hands-off time: 30 minutes
INGREDIENTS
1 tray (650g) boerewors
½ diced onion
1 tbsp crushed garlic
1 tbsp mild curry powder
1 tbsp dried mixed herbs
1 tin (410g) crushed tomato
2 tbsp Maggi Lazenby Worcestershire Sauce, plus extra for serving
1 cup beef stock
2 carrots, cut into chunks
1 potato, cubed
Serving suggestion:
Parsley, chopped
Dombolo
METHOD
1. In a large pot, fry the boerewors on medium heat for 5-7 minutes, flipping occasionally, until golden brown. Remove the boerewors and cut into smaller pieces. Set aside and remove the excess oil from the pot.
2. To the lightly greased pot, add the onion and caramelise for about 2-3 minutes. Add the garlic, curry powder and mixed herbs and sauté for a few seconds until fragrant.
3. Add the crushed tomato, Maggi Lazenby Worcestershire Sauce, beef stock, ½ cup of water, carrots and potatoes and simmer, covered, for 10-12 minutes until the vegetables are tender. Add the boerewors back to the pot and simmer for a further 5 minutes, uncovered, allowing the bredie gravy to thicken.
4. Add an extra dash of Worcestershire sauce and garnish generously with freshly chopped parsley, serve with warm dombolo and ENJOY!
