Dairy-Free Tomato Bredie

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers, around 175°C.
2. 2Carefully add the about 910 g of mutton or lamb cubes to the hot oil, working in batches to avoid overcrowding the pot. Brown the meat on all sides until it has a nice crust, about 3-5 minutes per batch. Remove the browned meat from the pot with a slotted spoon and set it aside on a plate.
3. 3Add the 2 large onions, chopped, to the same pot. Cook, stirring occasionally, until they are softened and translucent, about 5 minutes. Add the 3 cloves of garlic, minced, and cook for another minute until fragrant, stirring constantly.
4. 4Return the browned about 910 g of mutton or lamb cubes to the pot with the softened onions and garlic. Stir in the 2 (about 790 g) cans of crushed tomatoes, 1 teaspoon of sugar, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary.
5. 5Pour in the 1 cup of beef broth and stir everything together. Increase the heat to bring the mixture to a boil.
6. 6Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for 2 hours, or until the meat is very tender and easily pulls apart with a fork. Stir occasionally to prevent sticking.
7. 7Remove the pot from the heat. Stir in the 1 teaspoon of salt and 0.5 teaspoon of pepper. Serve the Dairy-Free Tomato Bredie hot, perhaps with rice or mashed potatoes.

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