Tomato bredie

4 servings Prep: 5 mins, Cooking: 2 hrs 30 mins
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Tender lamb knuckles, soft potatoes and sweet tomato sauce.

By Food24 June 13 2012
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Ingredients (13)

15 ml canola oil
1 kg lamb — knuckles or stewing
4 garlic — cloves, crushed
1 fresh chillies — deseeded and chopped
1 cm fresh ginger — peeled, grated
2 onion — thinly sliced
1/2 tsp coriander — ground
2 cinnamon — stick
500 ml stock — beef or mutton
1/4 cup tomato paste
2 Tbs sugar
4-6 potatoes, peeled — cut in quarters
salt and freshly ground black pepper — to taste
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Method:

In a large pot, brown the meat in the hot oil, remove from the pot and set aside.

Gently sauté the onions with the garlic, chilli, ginger, coriander and cinnamon until soft and fragrant.

Add the meat back into the pot as well as the stock, paste and sugar. Cover and bring to the boil.

Add the potatoes and simmer gently for 1 1/2 hours.

Cook for 45 minutes in a pressure cooker. Season well.

Serve with fluffy white rice and garnish with fresh italian parsley. Thicken with a bit of corn flour paste if there is too much liquid.

Reprinted
with permission of Bits of
Carey.
To see more recipes, click here.



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