Potjie Tomato Bredie

Potjie No: 2 or 3
Serves: 6
Cooking Time: 2 hours

Ingredients
12 neck slices or thick rib lamb chops
15 ml butter
15 ml cooking oil
4 large onions, sliced
2 – 3 cloves garlic, chopped
6 large ripe tomatoes, skinned and chopped
10 ml salt
Freshly ground black pepper to taste
15 ml brown sugar
2 ml ground cinnamon
6 potatoes, peeled and quartered
500 ml meat stock (if necessary)

Method
Cut off excess fat.
Slash fat edges to prevent curling during cooking.
Brown meat in heated butter and oil.
Remove and set aside.
Add onion and garlic and sauté until transparent.
Replace meat on top of onion and garlic and spoon tomato on top.
Season with salt and pepper and add sugar and cinnamon to meat.
Arrange potatoes on top of tomato and add heated meat stock if necessary.
Cover with lid and simmer for 1.5 – 2 hours or until meat and potatoes are tender and tomato has formed a pulp.
Serve with rice.