tomato bredie

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 3 1/2 pounds lamb or mutton breast chops, chopped into portions
• 2 tablespoons cake flour
• 1 large onion, chopped
• 2 1/4 pounds fresh tomatoes, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 whole white peppercorns
• 2 bay leaves
• 1 teaspoon brown sugar
• 1 tablespoon white vinegar
• 1 dash worcestershire sauce
• 1 cube beef bouillon cube
• 2 medium potatoes, quartered (optional)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• heat oil over medium-high heat in a large, heavy-bottomed saucepan. dredge meat in flour, and cook in hot oil until well browned.
• stir in onions, and cook until onions are soft, about 5 minutes. mix in tomatoes. season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, worcestershire sauce, and beef bouillon cube. cover, reduce heat, and simmer for 1 1/4 hours. stir occasionally, making sure nothing sticks on the bottom of the pot.
• stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.