tomato bredie

bredie is the sa word for...... stew i think. maybe even casserole.

this dish is an absolutely must on a cold day!

in olive oil, brown 900g of lamb chop in batches and set aside. slice 2 large onions into rings and place into a deep pot. drain the juice of 2 x 410g tins of whole tomatoes, reserving the whole tomatoes and pouring the juice into the pot with the sliced onions. add 10 whole peppercorns and a splash of olive oil. ‘fry’ until the onions are soft. add the browned chops and the reserved whole tomatoes. bring to boil, cover tightly and allow to simmer for about 1½ hours until the meat is tender. if your lid is tight fitting, you should not need to add any liquid. add vegetable stock or water if, however, it cooks dry. peel and dice 2 medium potatoes and 2 medium sweet potatoes. add to the stew, cover and simmer until the potatoes are tender. check seasoning and add salt and freshly ground black pepper if required. if you’d like to thicken the sauce, stir through 2 tablespoons of flour pre-mixed with cold water. serve with rice.