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Lamb Safari Potjie

RECIPE:

Ingredients

  • 6 x Ripe Tomatoes
  • 3 x Large Onions
  • 1Tbs crushes garlic
  • 2Kg. Lamb knuckle, very little fat and lots of meat
  • ½ Cup Maggi Worcester Sauce
  • ½ Cup Chutney Mrs Balls
  • ½ Cup Oxo Spread
  • ½ Cup All Gold Tomato Sauce
  • 2 cubes Knorr Oxtail Stock Cubes
  • 1Tsp. Thyme
  • 1Tsp. Coriander dry spice
  • ¼ Bottle Porcupine Ridge Merlot (Any decent Merlot will do)
  • 6 x Carrots
  • 1.2 Kg Baby Potatoes
  • 500+- g Chunks Butternut
  • 500 +-g Baby Marrows
  • 250 +- Yellow Patty Pans
  • 500g carrots
  • 300g baby mielies
  • 300g baby gem squash
  • 3 Bay leaves
  • 3 Cinnamon sticks
  • ½ Tspn Mixed Spice
  • ¼ Packet Fresh Parsley
  • ½ Tsp Ginger
  • 3 Tbs Curry (Self Supplied)
  • 2x Tbs Flour
  • 1 Tsp Cinnamon
  • 1 tsp Cumin
  • 1 tsp Robertsons Sweet basil
  • 1 tsp Robertsons coarse black Pepper
  • 1 tsp Robertsons Tumeric

Method

  1. Fry the onion until brown
  2. Add garlic, ginger and bay leaves, allow to brown
  3. Rinse meat and Add meat, Pot must be hot so lamb can brown
  4. Once meat has browned, add wine, tomato sauce, Oxo spread, Worcester sauce, and chutney, allow to cook for 20min.
  5. Add rest of spices.
  6. Boil water in kettle, place tomatoes in dish and add boiling water to tomatoes for 2 min , skin tomatoes.
  7. Add tomatoes  and wine to poitjie.
  8. Add potatoes and carrots and cook at medium heat.
  9. Allow to cook for 1 and ½ ours.
  10. Add rest of vegetables and ingredients.
  11. Cook for 1 hour.
  12. 5 min before serving , put flour in  ½ glass with cold water and stir , make sure no clumps are present, add to poitjie, leave for 5-10 min.
  13. Stir and Dish Up.
  14. Place 1 Large Batch of Parsley on top of plate.