A rich tomato lamb bredie. A warm caramel pud. A hug on a plate … shared with us by the lovely Chantel Dartnall of Restaurant Mosaic at The Orient. You’re welcome.
Tomato Lamb Bredie
Prep time 30 min / cooking time 2 hours
You will need:
1 Tblsp vegetable oil (use more if needed); 1 1/2 kg lamb stewing meat cut into cubes or lamb neck; 2 Tblsps cake flour; 1 large onion, chopped; 1 kg fresh tomatoes, chopped (can be de-seeded if you prefer); 1 tsp salt; 1/2 tsp freshly ground black pepper; 2 bay leaves; 1 sprig fresh rosemary; 1 tsp brown sugar; 1/2 cup Mrs Ball’s hot chutney; 1 dash Worcestershire sauce; 1 cube lamb or beef stock dissolved in 2 litres water (if you have fresh home-made stock you can substitute); baby potatoes, washed and cut in half (optional)
Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour seasoned with salt and pepper and cook in hot oil until well browned. Stir in onion and cook until soft, about 5 minutes. Mix in tomatoes. Season with the salt and black pepper then add bay leaves, rosemary, brown sugar, chutney, Worcestershire sauce and 1 litre of stock. (add the rest of the stock throughout the cooking process as required). Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally to make sure nothing sticks to the bottom of the pot. Stir in the potatoes and cook for an additional 25 minutes, until the potatoes are done and the meat is tender. Serving with pomme puree or white rice.
Prep time 15 min / baking time 35 min
For the pudding – 3/4 cup brown sugar; 1 1/2 cups self raising flour; 1 tsp cinnamon; 1/2 cup milk; 75g unsalted butter, chopped and melted; 2 tsps vanilla extract; 2 eggs; icing sugar; whipped cream or vanilla custard to serve
For the caramel – 50g butter, chopped; 1 1/2 each cups brown sugar and water
Preheat oven to 160°C and lightly grease a 1.5-litre capacity ovenproof baking dish. Place the sugar, flour, cinnamon, milk, butter, vanilla and eggs in a large bowl and mix to combine. Spoon the mixture into the prepared dish. Set aside.
To make the caramel, place the butter, sugar and water in a small saucepan over high heat. Bring to the boil, stirring constantly to dissolve the sugar. Remove from the heat and set aside to cool slightly.
Pour the caramel over the back of a spoon to drizzle over the pudding mixture.
Cook for 35 minutes or until the pudding is cooked through. Dust with the icing sugar and serve with whipped cream, or vanilla custard.
Chef’s note: Pour the caramel gradually over the batter to ensure it sits on top of it. As the pudding cooks, the caramel will start to sink, creating the sauce.