6 servings
Prep: 15 mins,
Cooking: 2 hrs 30 mins
A jaffle made with sourdough bread, filled with a rich lamb neck tomato bredie filling and served with a fruity chutney
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (21)
1 kg | lamb neck — cut up |
2 tbsp | oil |
1 tbsp | ghee |
2 tsp | salt |
1/2 tsp | freshly ground black pepper |
2 | medium onions — thinly sliced |
2 | garlic cloves — crushed |
1 x 400 g tin | whole peeled tomatoes |
1/2 cup | tomato paste |
2 tbsp | tomato sauce |
1 tbsp | Worcestershire sauce |
2 tbsp | chutney |
1 tsp | sugar |
1 | small Chilli — deseeded and finely chopped |
1/2 tsp | paprika |
1 tsp | dried mixed herbs |
1 1/2 cup | stock — lamb or chicken |
3 | medium potatoes — diced |
12 | slices of bread — buttered |
1/4 cup | butter — softened/spreadable |
cooking spray |
Tap for ingredients