Monday, August 6, 2007

Tomato Bredie

My way.

1 1/2 lb lamb rib chops (or shank, cut up, or neck)
1 large onion thinly sliced
2 fat cloves garlic, squashed
1 can plum tomatoes
1 Tbs tomato paste
bay leaves
allspice berries
salt, pepper, sugar
2 hot dried red chiles
I didn't use any, but much improved by two glasses of wine, white (in the dish, not the cook. Additional for cook)

Brown the meat in some olive oil or butter. Add the onion and garlic and sweat till translucent. Toss in the tomatoes, and crush a bit. Add the paste and dissolve. Add about three allspice berries, ditto cloves, 2 bayleaves, a tsp sumac or half a lemon, a tablespoon sugar, lots of pepper. Two chiles. Cover with water (or wine) till top of meat. Put on stove, bring to a simmer and keep there (gently, not boiling) till meat is tender (about 1-2 hours, it varies). If it is too soupy, take the lid off and allow it to reduce (reduce reduce reduce makes anything delicious). Taste. OH! I added about 3 Tbsp of black raisins half an hour from the end...Serve with rice.

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