- 125 ml (½ C) cake flour
- salt and freshly cracked pepper
- 5 ml (1 t) ground nutmeg
- 1 kg lamb knuckles
- 30 ml (2 T) sunflower oil
- 1 brown onion, chopped into small dice
- 2 leeks, washed and sliced
- 2 cm piece gingerroot, grated
- 2 cloves garlic, crushed
- 2 red chillies, seeded and chopped
- 5 ml (1 t) coriander seeds
- 5 ml (1 t) fennel seeds
- 3 x 410 g can Rhodes Whole Peeled Tomatoes
- 375 ml (1 ½ C) prepared lamb stock
- 10 ml (2 t) brown sugarto serve: 1 x fresh unsliced white bread or 4 bread rolls
- Season the flour with salt, pepper and the nutmeg.
- Toss the lamb knuckles in the flour and shake off any excess. Set aside.
- Heat the oil in heavy-bottomed saucepan.
- Fry the onion, leeks, gingerroot and garlic until the onions soften.
- Add the chilli, coriander and fennel seeds.
- Add the meat to the pan and toss to coat.
- Allow the meat to brown before adding the Rhodes Whole Peeled tomatoes and the wine.
- Stir in the sugar.
- Bring to the boil and then reduce the heat and simmer gently until the meat is tender.
- Season the bredie to taste.
- Cut the bread into 4 even chunks.
- Leaving the outer crusts intact, scoop out the centers of the bread chunks and set aside.
- Fill the bread bowls with the bredie and serve.
Add extra chilli or chilli flakes if you like it hot.