Lesotho

Tomato Bredie
(Tomato Stew)

*Recipes from Lesotho were difficult to find. I have settled on a South African recipe. The cuisine is very similar, if not identical.

-1 Tbsp. vegetable oil
-3 1/2 lbs. lamb or mutton breast chops, chopped into portions (beef is an ok sub, but may change the flavor a bit)
-2 Tbsp. cake flour
-1 large onion, chopped
-2 1/4 lbs. fresh tomatoes, chopped
-1 tsp salt
-1/2 tsp freshly ground black pepper
-6 whole white peppercorns
-2 bay leaves
-1 tsp brown sugar
-1 Tbsp white vinegar
-dash Worcestershire sauce
-1 beef bouillon cube
-2 med. potatoes, quartered(optional)

1) Heat oil over med-high heat in a large, heavy-bottomed saucepan. 
2) Dredge meat in flour, and cook in hot oil until well browned. Stir in onions, and cook until onions are soft. 
3) Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worchester sauce, and beef bouillon cube. Cover, reduce heat, and simmer for two hours or until meat is tender. Stir occasionally, making sure nothing sticks on the bottom of the pot.
4) Add potatoes 45 minutes or until tender.
Note: Best if made a day ahead to let flavors blend. Serve the next day with rice.


Source: http://allrecipes.com/recipe/tomato-bredie/