Tomato Stew


1.1/2 kg lamb neck or knuckles
60ml oil
30ml flour
2 large onions chopped
410g tinned tomato chopped
250ml (1 cup) tomato puree
3 cloves garlic, crushed
5 cardamom pods, crushed
10ml grated fresh ginger
1ml (pinch) cayenne pepper
4 bay leaves
3 sticks cinnamon
500ml (2 cups) beef stock
15ml sugar
3 medium potatoes roughly chopped.


Serves 6

In the pressure cooker heat oil and brown meat well in batches (using the brown function with open lid). Remove and sauté the onions (sauté function with open lid).

Sprinkle the flour into the pot and stir until flour browns.
Stir in all the remaining ingredients except the potatoes.

Seal lid and cook for 40 minutes.

Once cooked, release pressure, open lid and add the potatoes.

Seal lid and cook for a further 10 minutes.

Remove the bay leaf and cinnamon sticks, season to taste and serve.