Tamatiebredie

What you need

• Lamb Neck: about 250 g per adult

Tomatoes, onion, potatoes, sugar, cinnamon, rice

Method

1. 1Brown the lamb neck in a heavy pot in batches. Take out and fry 2 sliced onions until soft.
2. 2Return the lamb, add 1 kg chopped ripe tomatoes (or 2 tins), a stick of cinnamon, a teaspoon of sugar, salt and pepper.
3. 3Cover and simmer very gently for 2 hours, stirring now and then.
4. 4Add potatoes and simmer another 30 minutes, until the sauce is thick and the meat tender. Serve with rice.