"Tamatiebredie" or tomato stew is traditional South African comfort food at its best. Our interpretation uses a whole lamb neck cooked in the most flavoursome of stocks and a moreish tomato sauce.  

Lamb Neck

2 Whole lamb necks cut in half length ways

2 g Salt

5 g Black pepper, roasted

2 g Anise seed, roasted

Brown the lamb neck in a hot pan.

Toast the spices to release their oils.

Grind into a course powder with a coffee or spice mill.

Liberally season the lamb neck.

Place the lamb neck into a roasting dish and add 500 g of the tomato sauce and 200 ml lamb stock. Cover with a double layer of foil and roast at 160 degrees Celsius for 4 hours. The neck should fall of the bone!

Lamb jus 

5 kg Lamb bones

1 Onion

1 Carrot

1 Celery stick

100 g Mushrooms

1/2 Garlic head

250 ml  White wine

150 ml  Port

10 lt Water

5 g  Thyme

1 Fresh Bay leaf

Wash the lamb bones and allow to dry slightly. Roast the bones at 180 degrees for 90 minutes till brown.

Brown vegetables and mushrooms till golden brown and reserve.

Add all the alcohol to the pot and reduce to a third.

Add vegetables, herbs, bones and water in this order to keep the vegetables at the bottom to allow for easier skimming.

Bring to the boil and turn down to a simmer.

Simmer for 12 hours.

Remove the bones and pass through a chinoise and double muslin.

Reduce to the desired consistency.

Tomato Sauce

1 Onion

2  Celery sticks washed

6 Large tomatoes, peeled

1 Tbs Tomato paste

1 tin Whole peeled tomatoes

1 Carrot, peeled

2 Garlic cloves, peeled

Salt

Pepper

100 g Flat leave Parsley

150 ml Extra virgin olive oil

Chop all vegetables into rustic chunks. In a saucepot heat up the oil, add the garlic and fry till it starts to colour. Add all the vegetables except the tomatoes. Brown until well caramelized. Add the tomatoes, thyme and rosemary and season. Roast at 160 degrees Celsius for one hour. Cool and reserve for use with the lamb. 

To serve

Plate the lamb neck into a serving dish with plenty of tomato sauce and some fresh parsley. Serve with creamed lowerland maize, roasted carrots and wilted spinach. 

While tomato can be tricky when it comes to wine pairing, the integrated flavours of this dish lend itself beautifully to the versatile 2018 La Motte Syrah!