Bredie (tomato bredie)

Instructions

1. Brown the lamb pieces in very hot oil, in small batches, for 5 minutes. Set aside.
2. In the same pot, sweat the sliced onions and garlic for 8 minutes until soft.
3. Add the spices (turmeric, cumin, cinnamon) and toast them for 1 minute, stirring.
4. Stir in the tomato purée, then the chopped tomatoes. Simmer for 5 minutes.
5. Return the meat, add the stock, vinegar, sugar and salt. Cover and simmer for 1 h 15.
6. Add the potatoes and carrots in chunks, and continue cooking for 30 minutes covered until the vegetables are tender.
7. Adjust the seasoning; the sauce should be thick and glossy. Serve with white rice.