Getoets deur Jani. ‘n Lekker Kaapse lamsbredie met ‘n Maleise invloed.
Preparation time: 15 minutes
Cooking time: 2 hours
Ingredients:
45 ml oil 2 kg lamb knuckles
30 ml butter 3 large onions, diced
30 ml flour 750ml weak lamb or beef stock
6 large ripe tomatoes 250ml tomato puree
3 cloves garlic 5 ml grated fresh ginger
5 cardamon pods broken open 2 bay leaves
1 stick cinnamon 2 ml ground cumin
2 ml ground coriander 2 ml ground nutmeg
5 ml coarsely crushed dried chilli 15 ml sugar
Method:
Heat the oil in a large saucepan and brown the meat a few pieces at a time.
Remove the meat and set aside. Allow the pan to cool slightly.
Add the butter and sautee the onion until translucent.
Sprinkle the flour over the sauteed onion, stir and cook over low heat until the
flour coating browns a little.
Stir in the stock and bring to the boil. Stir over low heat until sauce thickens.
Add the browned meat, tomatoes, tomato puree, garlic, ginger, cardamom, bay leaves, coriander, nutmeg, dried chilli and sugar.
Simmer for two hours until meat falls off the bone easily.
Garnish with fresh coriander before serving.
