Tomato Lamb Bredie

Ingredients

  • 2 tablespoons chopped flat-leaf parsley or cilantro, for garnish
  • 2 ½ tablespoons sugar
  • 4 medium potatoes, peeled, quartered and placed in a bowl of cold water
  • 2 ½ tablespoons tomato paste
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons coarse sea salt
  • 4 garlic cloves, crushed
  • + 9 more ingredients
    • 1 large ripe tomato (½ pound) peeled and chopped
    • ¼ cup white wine
    • 3 tablespoons all-purpose flour
    • 1 ½ pounds boneless lamb shoulder, cut into 1 ½-inch cubes
    • 2 ½ pounds lamb knuckles, cut into 1 ½-inch cubes
    • 3 cinnamon sticks
    • 4 ½ tablespoons sunflower oil (or some other medium to light vegetable oil)
    • 3 bay leaves
    • 2 large yellow onions, coarsely chopped (about 4 cups)

1. Place 2 1/2 tablespoons of the oil in a large Dutch oven, Crock Pot, or cast-iron stew pot over medium heat. Add the onions, bay leaves, and cinnamon sticks and sauté, stirring constantly for about 10 minutes, or until golden. Remove from the pot and set aside. 2. Dust the meat with flour and...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network