Lamb Bredie
WHAT YOU NEED
For a serving of 8
4 cans of whole, peeled tomatoes (240g each)
6 white onions
8 cloves of garlic
3 star anis
1 cinnamon stick (split in two)
6 pieces of dry chili
5 stalks of fresh marjoram (alt: oregano), or 1 tablespoon of dried marjoram
2 tablespoons of fluid honey
1 and a half tablespoons of balsamic vinegar
1/2 a cup of oil
20 pieces of lamb
salt and pepper to taste
PREPARATION
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.
http://www.africanfoodmap.com/recipes/lamb-bredie/













