Tomato Bredie — Lamb Neck, Toasted Coriander, Ginger & Red Wine Vinegar
- Yield
- 2 portions
February 19, 2026 · Version 2 · Main Course
Tomato-forward Cape Malay bredie with collapsing lamb neck, warm spice, a naturally thick gravy, and a bright ginger-vinegar finish. Split toasted coriander between the cooked base and finish for aromatic layering.
Preparation
Scaling basis: Lamb neck · 500 g
PHASE A — TOAST SPICES
Ingredient Uses
- Coriander seed
Toast and grind; reserve half for finishing.
- Quantity
- 4 g
- Scaling
- 0.80%
- Clove
Toast whole and grind.
- Quantity
- 0.5 g
- Scaling
- 0.10%
- Cinnamon
Keep as a whole stick for the braise.
- Quantity
- 1.5 g
- Scaling
- 0.30%
Method
- Dry-toast coriander seeds and cloves until fragrant, then grind coarsely.
- Keep the cinnamon stick whole and reserve half the ground coriander for the finish.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Dry toasting spices | Toast coriander and cloves until fragrant; grind coarsely | Develop warm spice aroma without burning. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| prepared-spices | Prepared spices | Ground toasted coriander and cloves, reserved coriander, and whole cinnamon. |
PHASE B — BROWN LAMB AND ONIONS
Ingredient Uses
Method
- Heat the oil in a heavy pot and brown bone-in lamb neck deeply in batches without crowding.
- Remove the lamb; cook the sliced onions in the pot fat until golden and slightly jammy.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Browning | High enough heat for deep colour; uncrowded batches | Build the lamb fond that gives the braise depth. |
Principles
- Maillard reaction — Browned lamb contributes savoury depth to the tomato gravy.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| browned-lamb | Browned lamb | Lamb and its pot fond ready for the braise. |
PHASE C — BUILD THE AROMATICS
Ingredient Uses
- Garlic
Mince.
- Quantity
- 7.5 g
- Scaling
- 1.50%
- Fresh ginger
Cook now; retain the separate 2.5 g finishing use.
- Quantity
- 5 g
- Scaling
- 1.00%
- Tomato paste
Cook until slightly darkened.
- Quantity
- 15 g
- Scaling
- 3.00%
- Mild Cape Malay curry powder
Bloom with the toasted spices.
- Quantity
- 2.5 g
- Scaling
- 0.50%
Method
- Add garlic and 5 g fresh ginger to the onions and sweat for 30–45 s.
- Add the ground toasted spices, except the reserved coriander, and the curry powder; bloom gently for 30–60 s.
- Stir in tomato paste and cook until slightly darkened.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Spice blooming | Gentle heat for 30–60 s before liquid | Distribute spice aromas through the fat without scorching. |
Principles
- Fat as flavour carrier — Blooming spices in the pot fat distributes their aroma through the braise.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Prepared spices | Use the ground spices from prepared-spices, retaining the cinnamon and reserved coriander. |
PHASE D — BRAISE THE LAMB
Ingredient Uses
Method
- Add tinned tomato and return the browned lamb to the pot; add the whole cinnamon stick and salt.
- Cover and simmer low for 90–120 min, keeping the liquid stew-like rather than soupy.
- Continue until the lamb begins to collapse.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Braising | Covered, low simmer for 90–120 min | Convert tough neck to tender meat while keeping the liquid tight. |
Principles
- Collagen conversion — Slow moist heat softens lamb neck and gives the gravy body.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Browned lamb | Return all of browned-lamb and its fond to the pot. |
| Prepared spices | Add the whole cinnamon from prepared-spices. |
PHASE E — THICKEN WITH POTATO
Ingredient Uses
- Potato
Cut into chunks.
- Quantity
- 150 g
- Scaling
- 30.00%
Method
- Add chunked potatoes and simmer uncovered for 30–40 min.
- Stop when the potatoes are tender and the gravy is thick and clingy.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Starch thickening | Uncovered simmer for 30–40 min | Let potato starch and lamb gelatin tighten the gravy without flour. |
PHASE F — BRIGHTEN AND SERVE
Ingredient Uses
- Fresh ginger
Micro-grate and add at the finish.
- Quantity
- 2.5 g
- Scaling
- 0.50%
- Red wine vinegar
Brighten the long-cooked tomato base.
- Quantity
- 7.5 g
- Scaling
- 1.50%
- Flat leaf parsley
Chop and fold through.
- Quantity
- 10 g
- Scaling
- 2.00%
- Salt
Balance with black pepper to taste.
- Quantity
- As needed
- Scaling
- —
- Olive oil
Drizzle just before serving.
- Quantity
- 5 g
- Scaling
- 1.00%
Method
- Adjust salt and black pepper, then stir in the vinegar.
- Add the fresh 2.5 g ginger and reserved toasted coriander.
- Fold in parsley and drizzle olive oil just before serving.
Principles
- Acid balance — Vinegar and fresh aromatics lift the sweet, slow-cooked tomato base.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Prepared spices | Add the reserved toasted coriander from prepared-spices. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Thin, soupy gravy | Too much braising liquid or too little uncovered potato simmer. | Keep liquid tight and simmer uncovered until clingy. |
| Tough, chewy lamb | Braise was too short or too hot. | Simmer low for 90–120 min until neck begins to collapse. |
| Flat flavour | Vinegar and fresh finishing aromatics were skipped. | Complete the ginger, coriander, parsley, and vinegar finish. |
| Raw, powdery spices | Toasting or fat bloom was skipped. | Toast whole spices and bloom ground spices for 30–60 s. |