Lamb bredie to warm the cockles

Warm the cockles of your family’s hearts this festive season with this hearty lamb knuckle bredie with sweet potato mash.

It will take you about 20 mins to prepare and along with the ingredients all you will need is a large pot.

Here’s what you will need to make it:

Ingredients

• 30ml olive oil

• 1.4kg lamb knuckle

• 10g ground coriander

• 10g garam masala

• 5g dried chilli flakes

• 2 red onions, finely chopped

• 2 cloves garlic, grated

• 30g fresh ginger (grated)

• 30ml tomato paste

• 2 tins whole peeled tomatoes, must be blended

• 250 ml chicken stock

• 15g corn flour (mixed with water to form a paste)

• Salt and pepper

• Tap water

• 6 sweet potatoes

• 50g butter

• 100g fresh cream

Method

Bredie

Season the lamb on both sides with salt and pepper

In a large pot, heat the oil and brown the meat on both sides. Do this in batches to ensure that the meat browns properly.

Remove the meat from the pot and set aside.

In the same pot add more oil and then the onion, garlic and ginger.

Sauté until translucent.

Add garam masala, ground coriander and chilli flakes. Stir in tomato paste ensuring that the paste is evenly spread out.

Add blended whole peeled tomato followed shortly by just enough tap water to cover all the meat once added back.

Return meat to the pot and submerge in the sauce. Stir well to ensure nothing is sticking to the bottom of the pot

Cover the pot with a lid and simmer over a low heat until the lamb is cooked and soft. It will take about 2 hours.

Sweet Potatoes

Peel the sweet potatoes. Bring a large pot of salted water to a boil.

Add sweet potatoes and cook until tender (about 30 minutes), strain the water out, add cream and start mashing with a potato masher.

Add butter, then add salt and pepper to taste

Serve with lamb knuckle bredie and garnish with deep fried sweet potato skin and spring onion