OLD SCHOOL TAMATIE BREDIE
YIELD
SERVES 8
PREP TIME
10 MINUTES
COOK TIME
2:45 HOURS
TOTAL TIME
3 HOURS
WHAT TO GET FROM YOUR BOER AND BUTCHER
1.5KG LAMB NECK
A JAR OF BOER AND BUTCHER LAMB TALLOW
2 X 500ML BOER AND BUTCHER BEEF STOCK
INGREDIENTS
- 1.5kg Lamb neck – ask our butchers to cut through the fat of the bigger pieces to prevent them from curling during cooking
- Salt and pepper for seasoning
- 4tbls Boer and Butcher Lamb Tallow
- 2 large onions, chopped
- 3 garlic cloves, finely chopped
- 1tbls ground coriander
- 1tbls ground cumin
- 1tbls garam masala / curry powder of your choice
- 1/2t nutmeg
- 1/2t cloves
- 1/2t cinnamon
- 3t sugar
- 5 large ripe tomatoes – let the soak in hot water and peel
- 750ml – 1L Boer and Butcher beef stock
- 1 tin tomato puree
- 4 large potatoes, peeled and cut into large cubes
- 3 bay leaves
STEPS
Heat a large pot, add 2tbls lamb tallow. Season the lamb and brown in batches. Remove and set aside.
In the same pot, fry the onions until soft. Add the other 2tbls lamb tallow, garlic, coriander, cumin, garam masala, nutmeg, cloves and cinnamon. Add a splash of water stir well and simmer so the flavours can be released.
Add the sugar and tomatoes with their juices, stir and cook for 10 minutes.
Now add the lamb back into the pot and stir to coat the lamb with the tomatoes and spices.
Combine the stock and tomato puree, pour over the lamb. You need just enough to cover the lamb. Add the bay leaves.
Reduce the heat, cover and allow to simmer gently for at least 2 1/2 hours. After 1 hour add the potatoes. Check every now and again if the stew has enough fluid, and stir occasionally.
The stew is ready when the lamb can be pulled from the bone. Check seasoning. Serve with cooked basmati rice.
