Bredie is Malay for stew. This dish is a real winter warmer.
* 5 tbsp flour
* 1 tsp dried rosemary
* 12 lamb forequarter or chump chops (not cutlets)
* 2 tbsp olive oil
* 3 red onions, finely chopped
* 15 ripe tomatoes, finely chopped
* 2 tbsp brown sugar (preferably muscovado)
* 5 sprigs of fresh rosemary, finely chopped
* 2 cups fresh peas
4 Method / Steps
Preheat the oven to 180°C.
Mix the flour and dried rosemary with a pinch of salt and pepper. Coat the lamb in the mixture. Heat oil in a non-stick frypan over high heat and fry the lamb in batches for 2 minutes on each side until browned.
In a large bowl, combine the onion and tomato, then season with salt and pepper. Lay 6 of the lamb pieces in the bottom of a large, deep baking dish and top with half the tomato mixture. Sprinkle over 1 tablespoon of sugar and half the fresh rosemary. Repeat for the second layer.
Cover with foil and bake for 3-4 hours or until the meat falls off the bone. When you are ready to serve, blanch the peas in boiling water for 1 minute, drain, and then stir them through the lamb. Serve on a bed of mashed potato.
source – tastecom