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Rich lamb and tomato bredie

Recipe from: 6/1/2005 12:00:00 AM

Ingredients 12
Servings 5


  • 30
    vegetble oil
  • 6
    lamb shanks or lamb chops
  • 15
  • 1
    ripe tomatoes, skinned and chopped
  • 15
  • 3
    bay leaves
  • 2
    onions, chopped
  • 5
    sea salt
  • freshly milled pepper to taste
  • 6
    white peppercorns
  • 0.50
    lemon, the zest
  • 3
    potatoes, peeled and quartered


Heat oil in a heavy-based saucepan. Dust lamb with flour and brown on all sides.
Using a sharp knife, cut a cross on each tomato and immerse them in boiling water for one minute. Using your fingers, peel the skin off the tomatoes and sprinkle them with sugar.
Add bay leaves and onions to lamb in saucepan and gently cook until the onions have softened. Add salt, pepper, peppercorns, tomatoes and lemon zest. Cover and simmer for about two hours.
Add potatoes, cover and continue to cook for 30 to 40 minutes. Serve with hot steamed rice.

Read more on: sauté  |  lamb

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