For a serving of 8
First, you should flavour the oil. So, warm it in a heavy pot and gently fry the garlic, star anis, chili and cinnamon for 5-10 minutes. Remove these and set aside.
Turn the heat up a little and brown the pieces of lamb. When they are browned, put the pieces in a bowl. Reduce the heat again and gently fry the onions until opaque. Add the marjoram to the onions and stir.
(Pre-heat the oven at 180º C)
Stir in the garlic, star anis, chili and cinnamon, and add the tomatoes, balsamic vinegar and honey. Then, add the lamb and make sure that as much of it is submerged in the sauce.
Cover the pot and put it in the oven. Cook for 4 hours. When the meat is very tender, your bredie is ready to serve.
Noji Gaylard is an exceptionally talented cook, friend and mother.
“I am Noji; I live in JHB SA. 7 years ago I started catering for artists’ workshops, cultural events and later movie crews and other bigger occasions. I hosted the first Restaurant Day in Africa and it was a huge success. I entertain a lot in my home and I cook for my friends and visitors. The food I make is clean, fresh, organic, home-made, healthy, delicious and unpretentious. I learn new things about cooking everyday; from logistical challenges to new recipes and generally the way people view food. I believe that I have a responsibility as someone who is passionate about cuisine to always make people feel better and healthier after having the meals I make. That is my goal – to achieve that time and time again through food.” (03/2015)
Recipe courtesy of Noji.
You can reach Noji at, Noji75@gmail.com, with any questions and/or for catering requests.
Tuleka Prah
Title: A Slow Pace
Artists: Alex Collier and Joshua Lee Smoak
“Right. Now, this is the deal with lamb bredie. This is it. This is what you do.”