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Lamb bredie

Name: Lamb bredie
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6
Ingredients: 5 tablespoons flour; 1 teaspoon dried rosemary; 12 lamb forequarter or chump chops (not cutlets); 2 tablespoons olive oil; 3 red onions, finely chopped; 15 ripe tomatoes, finely chopped; 2 tablespoons brown sugar (preferably muscovado); 5 sprigs fresh rosemary, finely chopped; 2 cups fresh peas

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Bredie is Malay for stew. This dish used to be a poor man's food in South Africa, but nowadays it's a real winter warmer.

5 tablespoons flour
1 teaspoon dried rosemary
12 lamb forequarter or chump chops (not cutlets)
2 tablespoons olive oil
3 red onions, finely chopped
15 ripe tomatoes, finely chopped
2 tablespoons brown sugar (preferably muscovado)
5 sprigs fresh rosemary, finely chopped
2 cups fresh peas

Method

1.

Preheat the oven to 180°C.
2.

Mix the flour and dried rosemary with a pinch of salt and pepper. Coat the lamb in mixture. Heat oil in a non-stick frypan over high heat and fry the lamb in batches for 2 minutes each side until browned.
3.

In a large bowl, combine the onion and tomato, then season with salt and pepper. Lay 6 of the lamb pieces in the bottom of a large, deep baking dish and top with half the tomato mixture. Sprinkle over 1 tablespoon of sugar and half the fresh rosemary. Repeat for the second layer.
4.

Cover with foil and bake for 3-4 hours or until the meat falls off the bone. When you are ready to serve, blanch the peas in boiling water for 1 minute, drain, then stir them through the lamb. Serve on a bed of mashed potato.