Tomato bredie with creamy polenta

Name: Tomato bredie with creamy polenta
Ingredients: 2 kg deboned lamb shoulder cut into cubes; 2 coriander seeds roasted and ground; 45 ml Olive oil; 3 units.items onions peeled and sliced; 2 Fennel seed; 2 Black pepper; Salt; 6 units.centimeter ginger, finely grated; 3 units.items Bay leaves; 800 g whole peeled tomatoes; 6 units.items Thyme sprigs; 500 ml Cream; 220 g Polenta (cornmeal); 90 g Butter; 50 g grated Parmesan; 45 g Tomato paste; 125 g Flour; 2 Salt; 2 cumin seeds roasted and ground; 1 l Water; 4 units.items finely chopped; 500 ml Milk

Tomato bredie with creamy polenta, perfectly paired with Durbanville Hills Collectors Reserve Pinotage.The sweet, spicy flavor of the traditional stew, tomato bredie, pairs perfectly with the lively, fruity, and spicy character of this wine. The notes of cinnamon, plums, cherries, and red fruit come into their own. The polenta adds some structure to the wine and the slow-cooked bredie. South Africans love to eat corn porridge, called putupap; the polenta is Vickie's version of it.

Ingredients

2kgdeboned lamb shoulder cut into cubes

2coriander seeds roasted and ground

45mlOlive oil

3units.itemsonions peeled and sliced

2Fennel seed

2Black pepper

Salt

6units.centimeterginger, finely grated

3units.itemsBay leaves

800gwhole peeled tomatoes

6units.itemsThyme sprigs

45gTomato paste

125gFlour

2cumin seeds roasted and ground

4units.itemsfinely chopped

500mlCream

220gPolenta (cornmeal)

90gButter

50ggrated Parmesan

2Salt

1lWater

500mlMilk

Preparation

Step 1

Preheat the oven to 160°C.
Sprinkle the flour over the lamb and season with salt.
Heat the oil in a large ovenproof casserole dish.
Brown the meat in the oil. Remove the meat with a slotted spoon.
Add the onions, garlic, ginger, and spices to the same oil and cook until soft and fragrant.
Add the tomato paste and the canned tomatoes.
Return the meat to the sauce with the spices.
Cover the casserole with a lid or foil and place in the oven for 2 - 3 hours or until the meat is tender and the sauce has thickened.
For the polenta, combine the water, milk, and cream in a medium saucepan over medium heat and bring to a boil. Season with salt.
While stirring, slowly add the polenta in a thin stream to the liquid. Reduce the heat and let the polenta simmer gently for 30 minutes, stirring occasionally.
Just before serving, add the Parmesan cheese and butter.
Remove the tomato bredie from the oven, add salt to taste, and serve with the creamy polenta and a glass of Durbanville Hills Collectors Reserve Pinotage.