World Flavors Cookbook

Lamb Potjiekos

Name: Lamb Potjiekos
Cook time: 180 min
Cuisine: South Africa
Ingredients: 1.5kg lamb neck or shanks, cubed 2 onions, sliced 4 cloves garlic, minced Potatoes, carrots, green beans, and button mushrooms 1 cup red wine or beef stock 2 tbsp tomato paste Spices: Coriander, cumin, cloves, bay leaves Salt and pepper

A slow-cooked layered stew prepared in a traditional three-legged cast iron pot over an open fire.

Cuisine: South Africa

Ingredients

1.5kg lamb neck or shanks, cubed 2 onions, sliced 4 cloves garlic, minced Potatoes, carrots, green beans, and button mushrooms 1 cup red wine or beef stock 2 tbsp tomato paste Spices: Coriander, cumin, cloves, bay leaves Salt and pepper

Instructions

1. Brown the meat in the pre-heated cast iron pot (potjie) over hot coals. Remove and set aside. 2. Sauté onions and garlic until golden. 3. Return the meat to the pot and add the wine/stock, tomato paste, and spices. 4. Layer the vegetables on top of the meat in order of cooking time (carrots and potatoes first, then beans and mushrooms). DO NOT STIR. 5. Cover with the heavy lid and simmer slowly over low coals for 2.5 to 3 hours. 6. Check periodically to ensure there is enough liquid, but avoid stirring the layers. 7. Season at the end and stir gently once before serving with pap or rice.