FOR THE LOVE OF LAMB
What makes a recipe special? What adds that touch of greatness? Food Masters student Claudine Noppe believes sometimes simple is best
After my gran passed away, I realised that our most precious moments happened at the table or in the kitchen. Our family loves cooking and baking – and it all stems from my gran. As a single mother, she baked goods for the local tuisnywerheid to stay afloat. She taught my mom everything she knew, and they taught me. My parents always spoke about how delicious her slowcooked lamb neck was. She and I never cooked it together, but I gave it a go. The hardest part was deciphering her handwriting and figuring out how much a handful and a sprinkle really is. The secondhardest part was finding lamb neck. It seems to be a very rare commodity. This might be because it’s severely underutilised by consumers. It’s a relatively cheap cut, but packed with flavour! The marrow in the centre cooks into the sauce and creates a creamy mouthfeel, while the succulent meat falls from the bones. This dish makes a hero of the lamb and needs just a few other ingredients to bring out the flavour. The touch of curry powder whispers in the background, while the lamb sings. I guess that’s the other thing my gran taught me: you don’t need a lot to make something incredible. Sometimes the simplest things in life are the best.
OUMA MARIE’S LAMB NECK BREDIE Serves 4
lamb neck 1.2 kg
sea salt and freshly ground
black pepper, to taste
curry powder 1t
red wine vinegar 1T
water 3–4 cups
bay leaves 3
sugar 1t
small Nicola potatoes 700 g
basmati rice, for serving
blistered cherry tomatoes, for serving
fresh herbs, to garnish
1 Preheat the oven to 120°C. Place a cast-iron or ceramic saucepan over a high heat. Brown the lamb neck in batches. Salt the meat while it’s browning.
2 Once all the meat is browned, remove it from the pan and add the curry powder. Dry-fry for a couple of seconds, then add the vinegar. Return the lamb to the pan and cover with cold water. Add the bay leaves and sugar. Cover, then roast for 4–6 hours, or until the meat falls from the bone.
3 Peel and quarter the potatoes. Add them to the lamb and roast for a further hour, or until soft. Season with salt and pepper. Serve with the rice and tomatoes, garnished with herbs.