Serves 8

INGREDIENTS:

3⅓ pounds (1.5 kilos) lamb or mutton, cut into chunks
Oil for frying
1¼ cups (200 gr) finely chopped onion; 2½ Tablespoons (20 gr) minced garlic
⅔ cup (180 gr) tomato paste; 2 pounds (1 kilo) chopped tomatoes
1⅔ pounds (750 gr) potatoes; 2 liters water or stock
1 chili pepper (optional); 1 teaspoon coriander seeds; 4 cloves; 1 teaspoon allspice berries; ½ cinnamon stick; 1 Tablespoon black peppercorns; 1 teaspoon chili flakes; 4 bay leaves
3½ Tablespoons (40 gr) sugar; 1 Tablespoon (18 gr) salt

INSTRUCTIONS:

1. Toast the spices (coriander, cloves, cinnamon, black peppercorns, chili flakes, allspice) in a dry pan until fragrant. Bundle in a filter bag or muslin cloth.

2. Brown the lamb well in neutral oil on high heat. Remove and set aside, discarding excess rendered fat.

3. Add onions, fresh chili, and bay leaves to the pan. Cook until soft, scraping the fond. Add garlic, cook 2 minutes, then add salt and tomato paste. Cook until raw smell disappears.

4. Add chopped tomatoes, seared meat, sugar, and enough water or stock to cover. Add the spice bag. Bring to a gentle simmer. Cover and cook on low heat (or in a 300°F oven) for 1–2 hours until meat is tender.

5. Once meat is soft, add potatoes and more liquid as necessary. Cover and cook 20–30 more minutes until potatoes are done. Adjust seasoning and serve.

From: www.pantsdownapronson.com/tomato-bredie-recipe