Tamatiebredie (Tomato Stew)

Sometimes you need to be daring. That's when you throw on your best wild woman impression, perhaps enveloping yourself in a little leopart print something and throw caution to the wind.

Other times you're firmly entrenched in couch potato zone. Ratty hair, ratty slippers, ratty breath. (Don't judge.) The keyword is quick. Followed closely by "easy". I really don't need to explain, we've all been there.

But there are some times when you know that the thing you're about to create is not going to be particularly quick, easy or daring. It might be something that you've been meaning to try for some time now, but never had the chance to. Or perhaps something that comes with a generous helping of nostalgia. Something even, that has the ability to make your chest swell with pride.

This South African tamatiebredie had me on all three counts. I've never made it myself, it brought with it a lot of fond memories and doesn't it seem fitting to sing my country's praises (or blow a vuvuzela in its honour) when we are mere days away from the Soccer World Cup?

This is another example of the very best that "boerekos" (say it with me: boo-rreh-course) has to offer. Like the waterblommetjiebredie I shared with you recently, this dish is steeped in tradition and history and is originally of Dutch origin. However, the South African character is clear from the start with the abundant use of spices such as coriander, fennel and cardamom - a sure sign that the Cape Malay influence is hard at work here.

The end result is a fantastically simple, warming stew of meltingly tender lamb smothered in a rich, flavourful tomato sauce. Don't be put off by the lengthy cooking time either - this stew simmers happily on it's own, leaving you with your hands free to attend to other pressing matters. Such as supporting your soccer team when they are up against their arch rivals. Now that's ayoba!

Tamatiebredie (Tomato Stew)
Adapted from Sarie

Serves 6 - 8

1/2 tsp ground ginger
3 cardamom pods, seeds removed & pods discarded
1 tsp coriander seeds
6 black peppercorns
1 1/2 tsp fennel seeds
1 1/2 tsp dried thyme
2 tsp minced garlic
1 tsp dried red chili flakes
2 tbsp olive oil 
4 leeks, roughly chopped
1kg (roughly 2 lbs) lamb neck pieces, bone in (or regular stewing lamb)
2 - 3 tbsp all-purpose flour 
8 roma tomatoes, quartered
150g cherry tomatoes
1 tin (410g) chopped tomatoes
salt & pepper to taste
3/4 cup semi-sweet white wine 
1 tbsp peach chutney
1 tbsp brown sugar 

1. In a pestle and mortar, grind together the spice ingredients - ginger, cardamom, coriander, peppercorns, fennel, thyme, garlic and dried chili flakes. Set aside.
2. Heat oil over medium-high heat in a large saucepan, add leeks and saute for a few minutes or until softened. Add crushed spices and saute for 30 seconds to release the flavours. Move leeks to one side of the pan, then add lamb in batches. searing quickly on all sides. 
3. Add all the lamb back to the pan, sprinkle with flour to coat lightly, then add the various tomatoes - rosa, cherry and tinned. Season to taste with salt and pepper, add wine, chutney and brown sugar and gently stir through to combine. Allow to come to a boil, then reduce heat, cover and allow to simmer for 1 1/2 - 2 hours or until meat is soft and cooked through.

Serve warm atop nutty brown rice for a traditional feel or creamy polenta for a modern spin on things.

Nutritional info (per serving): Calories 515.9, Total fat 32.3 g, Saturated fat 13.9 g, Polyunsaturated fat 2.7 g, Monounsaturated fat 13.2 g, Cholesterol 128.2 mg, Sodium 159.4 mg, Potassium 575.3 mg, Total carbohydrate 19.3 g, Dietary fiber 2.0 g, Sugars 6.2 g, Protein 33.2 g

Good source of: Niacin 51.5 %, Vitamin B12 49.7 %, Selenium 49.7 %, Zinc 32.4 %, Manganese 31.9 %, Phosphorus 28.4 %