This recipe dates back to 1844. The original recipe does not specify which type of bitter tomato is to be used, so I used the ones I could find.
Bitter Tomato, Solanum aethiopicum, has different cultivars. Different types may end in different tastes, so, if you try any of them, please share your experience with us through comments section below, or send a message through contact page.
Here is the recipe.
Lamb Stew with Bitter Tomato
- 1.5 kg. lamb meat
- 1 kg. tomato or 400ml tomato juice
- 1 kg. onion
- 1 kg. bitter tomato
- ¾ cup olive oil
- 1 full heap teaspoon ground black pepper
- 1 tablespoon salt
Dice the lamb meat into inch thick cubes.
Heat the olive oil and fry the meat.
Remove the meat from the oil and add in the diced onion and fry.
Grate the tomatoes, sieve and strain through a fine cloth.
Add the lamb meat back onto the onions mix.
Add in the tomato juice.
Cut the bitter tomatoes into 4 or 8 depending on their size and add them in.
Add water to just cover the bitter tomatoes.
Lower heat to minimum and let it cook.
Notes on Lamb Stew with Bitter Tomatoes
- The meat is important. The original recipe does not specify the type of meat, but it was common knowledge to use lamb meat in those days if it is not specified.
- I used firm tomatoes and they had less juice then ripe ones. You can make it with 750 gr. of ripe tomatoes.
- Instead of grating the tomatoes, you can process them in a blender after you peel them.
- You can also prepare this in a pressure cooker. You should add less water than stated above, or even omit it altogether and cook in only tomato juice.