Tomato Bredie — Slow Lamb Neck & Potatoes Stew

Ingredients

• 1½ lb Lamb Neck, in large pieces
• 3 Potatoes, in big chunks
• 6 ripe tomatoes, chopped, or 1 can (28 oz)
• 2 onions, sliced
• 4 cloves garlic, minced
• 1 tbsp brown sugar
• 2 cardamom pods and 3 cloves
• 1 tsp dried thyme
• 1 small chili, whole
• 3 tbsp oil
• 1 cup stock
• Salt and black pepper

Method

1. Brown the Lamb Neck in the oil in batches until each piece has real color, then set aside. Cook the onions in the same pot until soft and golden, 10 minutes, then add the garlic and spices for a minute.
2. Return the meat with the tomatoes, stock, sugar, thyme, whole chili, salt, and pepper. Bring to a simmer, cover, and cook on the lowest heat 60 minutes.
3. Add the Potatoes and cook 25–30 minutes more, uncovered for the last 15 so the sauce reduces. Lamb neck is ready when it slides off the bone with no argument.
4. The bredie is done when the tomatoes have completely broken down into a thick, sweet-sour gravy and a little oil pools at the surface.
5. Taste for the sugar-salt balance — a bredie should lean sweet against the acid — and serve over rice or with pap.