Lamb and Tomato Stew (Tamatie Bredie)

Ingredients:

2 tbsp olive oil
1 kg lamb neck
1 cup red wine
2 springs of Rosemary
2 onions chopped
2 carrots roughly chopped
2 stalk of celery roughly
2 tsp minced garlic
2 whole cloves
2 x 410g tins whole peeled chopped tomatoes
1 tbsp chopped fresh chili
2 tsp sugar
Salt and Pepper to your taste
5 large potatoes cut in quarters


Method:

Place 1 tablespoon of olive oil, the lamb cubes, wine and rosemary in a bowl marinade for 1 hour.

Preheat oven to 180C

On the stove top, in a large oven proof pot ( I use a cast iron pot), heat 1 tablespoon of olive oil until smoking and brown lamb in batches. Set aside.

Discard all the fat except 2 tablespoons in the pot. Fry the chopped onions until golden brown. Add the remaining ingredients.  Strain the marinade through a sieve and add to the pot. Return the lamb and any juices to the pot.

Cover the pot with a tight lid. Place the pot in the oven and cook for 1 1/2 hours.  Check and adjust the seasoning. Add the potatoes. Return the pot to the oven and cook for a further 30 minutes or until the potatoes are cooked.

Serves 6