Tales Cabernet Sauvignon and lamb and tomato bredie: a Cape pairing

Ingredients

• 1.2 kg bone-in lamb shoulder or neck, cut into 5 cm pieces
• 3 cl sunflower oil
• 300 g onions (2 large), thinly sliced
• 3 garlic cloves, chopped
• 1 cinnamon stick
• 4 cloves
• 6 allspice berries
• 2 bay leaves
• 1 small fresh red chilli, deseeded and chopped (optional)
• 1 kg very ripe tomatoes, peeled and chopped (or 800 g tinned peeled tomatoes)
• 15 g brown sugar
• 25 cl chicken stock or water
• 500 g waxy potatoes, in large cubes
• 8 g fine salt and freshly ground black pepper
• Cooked white rice, to serve

Method

1. 1

   Take the lamb out of the fridge 30 minutes beforehand, pat dry with kitchen paper, then season with salt and pepper.

2. 2

   Heat the oil in a large cast-iron casserole over a high heat. Brown the lamb in two or three batches, 6 to 8 minutes per batch, until well browned on all sides. Set aside.

3. 3

   Lower the heat to medium. Soften the onions in the cooking fat for 10 minutes, stirring, until tender and lightly golden.

4. 4

   Add the garlic, cinnamon, cloves, allspice, bay leaves and fresh chilli. Stir for 1 minute, until the spices release their aroma.

5. 5

   Return the lamb and its juices to the casserole. Add the tomatoes, sugar and stock, then scrape the bottom to loosen the caramelised juices.

6. 6

   Bring to a simmer, cover and leave to simmer over a very low heat for 1 hr 30, stirring from time to time. The tomatoes should break down and the sauce thicken.

7. 7

   Add the potatoes, pushing them down into the sauce, and continue cooking, covered, for 30 minutes, until they are tender and the meat comes away from the bone.

8. 8

   Remove the lid and reduce for 10 minutes if the sauce is too thin. Remove the cinnamon stick and bay leaves, then adjust the seasoning.

9. 9

   Leave to rest off the heat for 10 minutes and serve piping hot on white rice.