Tomato bredie

Recipe from: 6 August 2010

Ingredients 17
Servings 8
Time 00:10

Ingredients

  • 2
    kg
    lamb neck (cut through the fat of the bigger pieces to prevent them from curling during cooking)
  • 2
    large onions, halved then thinly sliced
  • 3
    cloves
    garlic, crushed
  • 2
    tsp
    ground coriander
  • 2
    tsp
    ground cumin
  • 2
    tsp
    garam masala/curry powder
  • 1/2
    tsp
    nutmeg
  • 1/2
    tsp
    cloves
  • 1/2
    tsp
    cinnamon
  • 3
    tsp
    sugar
  • 500
    g
    cherry tomatoes, halved
  • 6
    medium tomatoes, chopped
  • 750
    ml
    chicken stock
  • 1
    large tin tomato puree (not paste)
  • 3
    Tbs
    apricot jam
  • 3
    bay leaves
  • Jasmine rice to serve
 

Method

02:30
 
In a large casserole pot, brown the lamb in batches. Remove and set aside.

In the same pot, fry the onions until soft and golden.

Add the garlic and spices and fry for another minute before adding the tomatoes.

Cook until the tomatoes are softened and their juices have been released.

Add the lamb back to the pot and stir to coat the lamb with the tomatoes and spices.

Combine the stock, tomato puree and apricot jam and pour over the lamb.

You need enought to just cover the lamb. Add the bay leaves.

Reduce the heat, cover and allow to simmer gently for 2 to 2.5 hours until the lamb can be pulled from the bone.

Check the seasoning and adjust, it needs to be pleasantly sweet.

Serve with the cooked jasmine rice.

For more of Simply Delicious' recipes click here...
 

Read more on: recipe  |  stew  |  tomato  |  lamb
 

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