Tomato bredie

Ingredients:

• 2-3 Tbsp (30-45ml) olive oil
• Salt and milled pepper
• 1kg lamb stewing meat (like knuckles)
• A little cornflour, for dusting
• 3 onions, chopped
• 4 cloves garlic, chopped
• 1 Tbsp (15ml) smoked paprika (optional)
• ½ Tbsp (7ml) ground coriander
• ½ tsp (3ml) ground cloves
• ½-1 tsp (3-5ml) chilli flakes (optional)
• ½ cup (125ml) red wine
• 2 cans (400g each) chopped and peeled tomatoes
• 1 can (400g) tomato purée
• 1 Tbsp (15ml) brown sugar
• 2 tsp (10ml) soy sauce
• 500g baby potatoes, halved
• ½ cup (125ml) beef stock
• Handful fresh basil leaves, roasted vine tomatoes for serving (optional) 
• Cooked rice, for serving

Method:

1. Heat oil in a heavy bottomed pot.
2. Season meat and lightly dust with cornflour.
3. Brown meat all over, remove and set aside.
4. Reduce heat and sauté onion for 5 minutes.
5. Add garlic and sauté for a minute.
6. Add spices and chilli flakes (if using) and cook for a minute until fragrant, adding a splash of oil if needed.
7. Return meat to pot and add wine to deglaze.
8. Add tomato purée, chopped tomatoes, sugar and soy sauce.
9. Simmer for 1 hour, keeping the pot half-covered.
10. Add potatoes and stock and cook for 30-40 minutes or until reduced.
11. Garnish with basil and vine tomatoes, if using,  and serve with rice on the side.