Tomato Lamb Bredie Recipe

Name: Tomato Lamb Bredie Recipe
Ingredients: 4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil); 2 large yellow onions, coarsely chopped (about 4 cups); 3 bay leaves; 3 cinnamon sticks; 2 1/2 pounds lamb knuckles, cut into 1 1/2-inch cubes; 1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes; 3 tablespoons all-purpose flour; 1/4 cup white wine; 1 large ripe tomato (1/2 pound) peeled and chopped; 4 garlic cloves, crushed; 2 teaspoons coarse sea salt; 1 teaspoon freshly ground black pepper; 1 spicy red dry chili pepper, crushed (approximately 1 tablespoon; the amount can be adjusted according to taste), or 1/2 tablespoon hot red pepper flakes; 2 1/2 tablespoons tomato paste; 4 medium potatoes, peeled, quartered and placed in a bowl of cold water; 2 1/2 tablespoons sugar; 2 tablespoons chopped flat-leaf parsley or cilantro, for garnish

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Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which...

Keywords

stew
south african
onion
cinnamon
tomato
lamb
chile
potato
main
dairy free
nut free
easy
braise
dutch oven
slow cooker
cookbooks

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Ingredients

4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil)
2 large yellow onions, coarsely chopped (about 4 cups)
3 bay leaves
3 cinnamon sticks
2 1/2 pounds lamb knuckles, cut into 1 1/2-inch cubes
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1/4 cup white wine
1 large ripe tomato (1/2 pound) peeled and chopped
4 garlic cloves, crushed
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
1 spicy red dry chili pepper, crushed (approximately 1 tablespoon; the amount can be adjusted according to taste), or 1/2 tablespoon hot red pepper flakes
2 1/2 tablespoons tomato paste
4 medium potatoes, peeled, quartered and placed in a bowl of cold water
2 1/2 tablespoons sugar
2 tablespoons chopped flat-leaf parsley or cilantro, for garnish