Serves for 6 people
Ingredients: 45 ml olive oil, 1.5 kg lamb (ribs or neck chops), 2 onions, 1/2 tsp whole peppercorns, 1/2 tsp whole cloves, 4 whole cardamom seeds, 2 cinnamon sticks, 2 garlic cloves, a bulb of fresh ginger (approx. 1-2 tablespoons), 1.2 kg ripe tomatoes, 5 g sugar, 4 medium diced potatoes (optional), salt and pepper
To serve: Jasmine or basmati rice
Heat the oil in a large heavy-bottomed saucepan and fry the lamb in batches on the fat side until the meat is brown and season with salt and pepper. Then remove the meat from the pot and turn the heat down to low.
Chop the onion and add it to the pot with the cloves, cinnamon sticks and cardamom. Fry, stirring frequently, until the onions are translucent and soft. Finely grate the garlic and ginger and fry for a minute. Wash and dice the tomatoes and add them together with the sugar. If you like, you can add potatoes, but they are not a must.
Stir everything well to avoid leftovers sticking to the bottom of the pot. Bring the mixture to a simmer and then add the meat back into the pot. Stir once and let the whole thing simmer, covered, over a low heat for about 1.5 hours, until the meat is tender and separates from the bone. Remove the bone from the pot, season the dish and serve with rice.
Our wine recommendation
A red wine such as the Anthonij Rupert Cape of Good Hope Riebeeksrivier Syrah 2018 is an excellent match for this classic from the Cape. Thanks to its spicy and fruity notes as well as its good tannin structure, it is the perfect companion for a hearty stew with dark meat. The complex red wine blend Anthonij Rupert Optima 2019 is also a very good choice with its earthy and spicy tones underpinned by blackberry aromas. The subtle violet and cedar notes also make the Anthonij Rupert Cabernet Sauvignon 2018 a good companion to the tomato and lamb bredie. Silky smooth, balanced and multi-faceted, the rich red wine harmonises very well with dishes with dark meat.