Tomato Bredie

Ingredients

• 1 tablespoon vegetable oil
• 3½ pounds lamb
• 2 tablespoons cake flour
• 1 large onion
• 2¼ pounds tomatoes
• 1 tablespoon white vinegar
• 2 bay leaves
• 1 beef bouillon cube
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 6 whole white peppercorns
• ½ teaspoon ground black pepper
• 1 dash worcestershire sauce

Steps

1. Heat the oil in a large, heavy-bottomed saucepan.
2. Dredge the lamb in flour.
3. Shake off the excess.
4. Then cook the lamb in the hot oil until brown.
5. Pour the lamb onto a plate, and reserve the drippings in the pan.
6. Cook and stir the onion in the drippings until soft, about 5 minutes.
7. Then mix in the tomatoes.
8. Return the lamb chops to the saucepan.
9. Season with the bay leaves, salt, brown sugar, black pepper, Worcestershire sauce, white peppercorns and bouillon.
10. Cover, reduce the heat, and simmer for 1 hour and 15 minutes.
11. Stir occasionally so it does not stick to the bottom of the pan.
12. Stir in the potatoes.
13. Continue cooking until the potatoes are cooked and the meat is tender, about 45 minutes more.