Tamatie Bredie

The Ingredients
1kg Lamb Knuckles
½ cup of cake flour
2 medium onions, sliced
1 piece stick cinnamon
1 Bay leave
1 cm fresh ginger, grated
2 cloves 
2 cardamom pods
1 cup  chicken stock
1 cup water 
3 tbsp vegetable oil 
1tbsp crushed garlic
500 g fresh ripe tomatoes, skinned, seeded and finely chopped
1/2 cup tomato puree
2 tbsp tomato paste
1/2 tsp Salt & Pepper
½ tsp of crushed chilli
1 sprig of fresh thyme
2 tbsp brown sugar

The Method
Heat casserole dish or cast iron pot and add oil
Season your lamb knuckles with salt and pepper and then lightly dust with flour. Add the meat to the heated casserole and brown.

Brown the meat in batches to avoid overcrowding the casserole. Set the browned meat to one side. Add chopped onion, bay leave and cinnamon stick to pot and cook for 5 minutes until onions are soft and translucent. Add grated ginger and crushed garlic and cook for 2 minutes Using a pestle and mortar, ground cloves and cardamom, then add to onions. Add tomatoes to onion and cook for 5 minutes. Add tomato puree, tomato paste, chicken stock and 1 cup of water, then cover with a tight lid, allowing to simmer for 5 minutes

Return the meat to the casserole/pot along with Salt and Pepper, brown sugar, crushed chilli and fresh thyme.  Stir to combine, cover with a tight lid and then simmer for 50 minutes stirring every ten minutes. Remove from heat, then top with chopped parsley or micro herbs and serve with chappati (flatbread) or basmati rice.

RECIPE CREDIT: ASHLEY-WILLIAM VAN HEERDEN