Rich lamb and tomato bredie

Step 1: Heat oil in a heavy-based saucepan. Dust lamb with flour and brown on all sides.
Step 2: Using a sharp knife, cut a cross on each tomato and immerse them in boiling water for 1 minute. Using your fingers, peel the skin off the tomatoes
and sprinkle them with sugar.
Step 3: 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 2 hours.
Step 4: Add potatoes,cover and continue to cook for 30-40 minutes. Serve with hot steamed rice. Bredie is an old Cape stew which needs to be simmered slowly until the meat and vegetables form
a rich, full-bodied gravy. For variation, use green beans instead of tomatoes, but don’t add sugar.
Add a cup of vegetable stock after the onions have
softened,before stirring in the beans.