Tantalizing Lamb Potjie

TANTALIZING LAMB POTJIE

Serves 4 - 6

INGREDIENTS

45 ml (3 tbsp) olive oil
± 1 kg lamb neck slices, 2 cm thick
12 pickling onions, peeled or 1 medium onion, chopped
½ red chilli, seeded and chopped finely (optional)
125 ml (½ cup) Spur Durky Sauce
± 560 ml (2¼ cups) water
80 ml (1/3 cup) dry red wine
30 ml (2 tbsp) fresh mixed herbs, chopped or 10 ml (2 tsp) dried herbs
± 5 ml (1 tsp) Spur Meat Spice
Add freshly ground black pepper to taste
4 large potatoes, peeled and quartered
400 g mixed marrows (including patty pans)
300 g carrots, sliced
15 ml (1 tbsp) cake flour

METHOD

1. Place a medium heavy-based saucepan or cast-iron pot over moderate coals. Heat oil in potjie and fry lamb until golden brown.

2. Add onions and sauté for a few minutes until soft. Remove the onions from pot. Add Durky Sauce, water, wine, herbs and seasonings and simmer for about 45 minutes.

3. Add onions and potatoes, marrows and carrots and continue to simmer for a further 20 minutes until soft. Thicken the sauce with a paste of flour and water and serve immediately.

VARIATIONS

The lamb neck slices can also be substituted with lamb knuckles, beef or pork.

Substitute the marrows and carrots with 500 g of other vegetables of choice, such as pumpkin, butternut or green beans.