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
- Fry the onion until brown
- Add garlic, ginger and bay leaves, allow to brown
- Rinse meat and Add meat, Pot must be hot so lamb can brown
- Once meat has browned, add wine, tomato sauce, Oxo spread, Worcester sauce, and chutney, allow to cook for 20min.
- Add rest of spices.
- Boil water in kettle, place tomatoes in dish and add boiling water to tomatoes for 2 min , skin tomatoes.
- Add tomatoes and wine to poitjie.
- Add potatoes and carrots and cook at medium heat.
- Allow to cook for 1 and ½ ours.
- Add rest of vegetables and ingredients.
- Cook for 1 hour.
- 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.
- Stir and Dish Up.
- Place 1 Large Batch of Parsley on top of plate.
