South African lamb and tomato stew with potatoes (Tomato bredie)

1. Cut the lamb into 4 cm pieces, season with salt and pepper and brown well on all sides in batches in the oil in a heavy pan, then remove.

2. Fry the sliced onions in the oil for 10 minutes until soft, add the crushed garlic, chopped chilli, cinnamon stick, cloves and cardamom and fry for 1 minute.

3. Peel and dice the tomatoes and add them to the onions with the tomato paste, sugar and water; return the meat.

4. Cover and simmer over very low heat for 1.5 hours, stirring now and then; add a little water if it gets too thick.

5. Add the peeled, quartered potatoes, cover and cook for another 30 minutes until the potatoes are tender and the sauce is thick and glossy.

6. Remove the cinnamon stick, taste and serve hot, with rice or on its own.

Tip: Bredie is the name of the slow-cooked stews of Cape Malay and Afrikaner cooking; the tomato version is the most popular. It tastes even better the next day, so feel free to make it ahead. With the potatoes it works as a one-pot meal, no side needed.