Tomato stew
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Cook time:
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Serves: 8
Mum being from the UK used to call this tomato stew but to the rest of us it is better known as Tamatie Bredie
Ingredients
- 2kg Lamb neck (Cut through the fat of the bigger pieces to prevent them from curling during cooking)
- 2 large onions, halved then thinly sliced
- 3 garlic cloves, crushed2tsp ground coriander
- 2tsp ground cumin
- 2tsp garam masala/curry powder
- 1/2 tsp nutmeg
- 1/2tsp cloves
- 1/2 tsp cinnamon
- 3 tsp sugar
- 500g Cherry tomatoes, halved
- 6 Medium tomatoes, chopped
- 750ml Chicken stock
- 1 large tin tomato puree (not paste)
- 3tbsn Apricot jam
- 3 Bay Leaves
Instructions
- In a large casserole pot, brown the lamb in batches.
- Remove and set aside.
- In the same pot, fry the onions until soft and golden.
- Add the garlic and spices and fry for another minute before adding the tomatoes. Cook until the tomatoes are softened and their juices have been released.
- Add the lamb back to the pot and stir to coat the lamb with the tomatoes and spices.
- Combine the stock, tomato puree and apricot jam and pour over the lamb.
- You need enough to just cover the lamb.
- Add the bay leaves.
- Reduce the heat, cover and allow to simmer gently for 2 to 2.5 hours until the lamb can be pulled from the bone.
- Check the seasoning and adjust,