Lamb and Tomato Bredie

Sat, 23 November 2019

Lamb and Tomato Bredie (serves 6-8 Persons)

1kg lamb on-the-bone and cubed - shank, rib, neck and stewing lamb cubed (get your butcher to do this for you)
2 large onions, finely diced
125ml water
1/2 tsp. black peppercorns, crushed
1/2 tsp. ground cloves
4 tbsp. lamb fat drippings
1 stick cinnamon
3cm fresh ginger, finely chopped or grated
4 cardamom pods, lightly crushed
1 tsp. white sugar
2 tins chopped tomato (425g)
2 tbsp. tomato paste
1 green chilli, seeded and finely diced (optional)
2 large potatoes, peeled and diced into medium chunks (firm, not floury potatoes)
Salt and pepper
Water as needed

Equipment
Large wide cast-iron pot with ovenproof lid
Cutting board
Utensils

Method
1. Preheat your oven to 180 degrees Celsius.
2. Heat 2 tbsp. of your lamb fat drippings in an ovenproof casserole dish (I use a cast-iron pot).
3. Season your lamb cubes with salt and pepper. Add the meat to the heated casserole and brown very well. Brown the meat in batches to avoid overcrowding the casserole. Set the browned meat to one side.
4. Add the diced onion, ground black peppercorns and the ground cloves. Immediately add the 125ml of water and allow the water to boil. After a couple of minutes the water will have evaporated. Add the remaining 2 tbsp. of drippings and the cinnamon stick; sauté until the onions are soft and golden. Add the tomato paste and cook out the bitter taste.
5. Add the ginger, cardamom pods and chilli. Deglaze with the tinned tomatoes. Return the meat to the pot, stir well and close the lid. Place in the oven for 30 minutes.
6. After 30 minutes, take the casserole out of the oven and add the potatoes, salt, extra freshly ground black pepper and the sugar. Stir to combine. Cover and return to the oven.
7. Cook for about 40 minutes, stirring the bredie halfway through that time.
8. You will know when it is cooked when the potatoes are soft and the diced tomatoes have completely melted into the sauce and the oils have separated.The bredie should look glossy and smooth.

Serving suggestion
Basmati rice or Mashed Potato