Tomato stew

Tomato stew
Author: mum
Prep time:
Cook time:
Total time:
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
  1. In a large casserole pot, brown the lamb in batches.
  2. Remove and set aside.
  3. In the same pot, fry the onions until soft and golden.
  4. 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.
  5. Add the lamb back to the pot and stir to coat the lamb with the tomatoes and spices.
  6. Combine the stock, tomato puree and apricot jam and pour over the lamb.
  7. You need enough to just cover the lamb.
  8. Add the bay leaves.
  9. Reduce the heat, cover and allow to simmer gently for 2 to 2.5 hours until the lamb can be pulled from the bone.
  10. Check the seasoning and adjust,

 

Scroll to Top