Rich lamb and tomato bredie

Name: Rich lamb and tomato bredie
Yield: 5 servings
Cuisine: Boil
Ingredients: 30.00 ml vegetable oil; 6.00 lamb shanks or chops; 15.00 ml flour; 1.00 kg tomatoes peeled and chopped; 15.00 ml sugar; 3.00 bay leaves; 2.00 onion chopped; 5.00 ml sea salt; 0.00 freshly ground black pepper to taste; 6.00 peppercorns white; 0.50 lemon zest only; 3.00 potatoes peeled, quartered

5 servings

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Lamb

By Food24 November 03 2009

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Ingredients (12)

30.00 ml	vegetable oil
6.00	lamb — shanks or chops
15.00 ml	flour
1.00 kg	tomatoes — peeled and chopped
15.00 ml	sugar
3.00	bay leaves
2.00	onion — chopped
5.00 ml	sea salt
0.00	freshly ground black pepper — to taste
6.00	peppercorns — white
0.50	lemon — zest only
3.00	potatoes — peeled, quartered

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Method:

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.