Lamb tomato bredie

Ingredients

Main ingredients

1kg stewing lamb, cut in 2.5cm cubes

50g of Sasko Cake Flour

1 large onion, diced

1 celery fingers, diced

2 carrots bag, peeled and diced 2 garlic cloves, crushed

30ml sunflower oil

15ml Robertson’s whole coriander, crushed

1 bay leaf

1 Knorrox Beef Stock Cubes, dissolved in 500ml hot water

50ml tomato paste

4 English tomatoes, chopped 1 can of whole peeled tomatoes 5ml sugar

Spice, salt and pepper, or to taste To serve

250g basmati rice, cooked 1 handful of coriander

1 cup tomato and onion sambal, chopped

Method

Preheat the oven to 140°C. Lightly dust the lamb in seasoned flour and discard all excess flour. Make sure all the meat is coated.

In a heavy-based casserole dish, heat the vegetable oil over a high heat and brown the meat in batches until golden brown.

Remove the meat and set aside on kitchen paper.

Using the same casserole dish, sauté the onion, celery, carrots, garlic and spices until the onions are soft and translucent.

Add the meat, chopped and tinned tomatoes, tomato paste, sugar and stock to the pot and stir well.

Season with salt and pepper. Place the lid on the casserole dish and place in the oven. Slowly braise for 2 to 2½ hours until the meat is tender and the liquid has reduced and thickened. |