Tomato Bredie
Ingredients:
15 ml (1 tbs) canola oil
1 kg lamb knuckles or stewing lamb or traditional mutton
4 cloves garlic, crushed
1 chilli, seeds removed and chopped(optional)
1 cm peeled ginger, grated
2 onions, finely sliced
2 ml(1/2 tsp) ground coriander
2 sticks cinnamon
+- 500 ml (2 cups) beef or mutton stock
60 ml (1/4 cup) tomato paste
30 ml ( 2 tbs) sugar (less or more according to your taste – I like it sweet)
4 -6 potatoes, peeled and cut into quarters
salt and pepper to taste
Method
In a large pot, brown the meat in the hot oil, remove from the pot and set aside.
Gently saute the onions with the garlic, chilli, ginger, coriander and cinnamon until soft and fragrant.
Add the meat back into the pot as well as the stock, paste and sugar.
Cover and bring to the boil. Add the potatoes and simmer gently for 1 1/2 hours. Cook for 45 minutes in a pressure cooker.
Season well.
Serve with fluffy white rice and garnish with fresh Italian parsley.
Thicken with a bit of corn flour paste if there is too much liquid.
