👨‍🍳 조리법

1. 1

   Pat the lamb chunks dry with paper towels. Season generously with salt and pepper. Heat the oil or fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Brown the lamb in batches, ensuring not to overcrowd the pot, until deeply golden brown on all sides. This searing develops crucial flavor. Remove the browned lamb to a plate and set aside.

   ⏱️ 20 minutes
2. 2

   Reduce the heat to medium. Add the sliced onions to the pot, scraping up any browned bits from the bottom. Cook the onions, stirring occasionally, until they are softened and golden brown, about 10-15 minutes. Stir in the chopped tomatoes and sugar. Cook for another 5 minutes, allowing the tomatoes to start breaking down and releasing their juices.

   ⏱️ 15 minutes
3. 3

   Return the browned lamb to the pot with the onions and tomatoes. Add the cinnamon stick and whole cloves. Stir everything together. Bring the mixture to a gentle simmer. Cover the pot tightly, reduce the heat to low, and let it cook slowly for 2 hours. Stir occasionally, and if the stew appears too dry, add a splash of water or stock to prevent sticking. The lamb should become very tender.

   ⏱️ 2 hours
4. 4

   Add the potato chunks to the pot. Ensure they are mostly submerged in the liquid. Continue to simmer, covered, for another 30 minutes, or until the potatoes are tender and easily pierced with a fork. Taste and adjust seasoning with salt and pepper if needed. Remove the cinnamon stick and cloves before serving.

   ⏱️ 30 minutes
5. 5

   Serve the Tomato Bredie hot, traditionally accompanied by steamed white rice. Garnish with fresh coriander or parsley if desired.