Tomato Bredie

Ingredients

• 1 tablespoon vegetable oil
• 3.5 pounds lamb or mutton breast chops , chopped into portions
• 2 tablespoons cake flour
• 1 large onion , chopped
• 2.25 pounds fresh tomatoes , chopped
• 1 tablespoon white vinegar
• 2 bays leaves
• 1 cube beef bouillon cube
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 6 whole white peppercorns
• 0.5 teaspoons freshly ground black pepper
• 1 dash Worcestershire sauce
• 2 medium potatoes , Optional

Instructions

1. 1

   Heat oil in a large, heavy-bottomed saucepan over medium-high heat.

2. 2

   Dredge lamb in flour; shake off excess.

3. 3

   Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.

4. 4

   Cook and stir onion in drippings until soft, about 5 minutes. Mix in tomatoes. Return lamb chops to the saucepan; season with bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover, reduce heat, and simmer for 1 hour and 15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.

5. 5

   Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.