| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, South afric |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
kg |
Middle neck of lamb. or ribs, cut into pieces |
| 4 |
|
Onions, sliced |
| 2 |
tb |
Flour |
| 1 |
ts |
Ground cinnamon |
| 1 |
tb |
Sugar |
| 1 |
kg |
Tomatoes, peeled and diced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
|
Bay leaf |
INSTRUCTIONS
Heat the oil in a large casserole dish and fry the onions until soft. Add
the garlic and stir in the meat. Whilst browning the meat, add the
remeining ingredients leaving the tomatoes for last.
Add the tomatoes when the meat has browned and drawn its own liquid. Bring
the bredie to the boil. Cover the casserole and cook the meat on the middle
shelf of a slow oven for 1 1/2 (Or More) until meat is tender. Adjust the
seasoning before serving. Garnish the bredie with bay-leaves.
This is ideal for an iron skillet.
Posted to EAT-L Digest 04 Mar 97 by Pam Knowles <pamk@IAFRICA.COM> on Mar
5, 1997.
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