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Spicy lamb potjie

Spicy lamb potjie

Spicy lamb potjie

Recipe by Clem Pedro
(featuring DD bulk veggie combo and lamb from braai list)


3T olive oil
Free range bulk lamb chops
1 onion, roughly chopped
6 cloves of garlic, roughly chopped
2 bay leaves
1T crushed cumin seeds
1T crushed coriander seeds
55g Harissa spice blend
3T tomato paste
Salt and freshly ground black pepper to taste
Water to cover the ingredients


For the veggie mash
4 carrots, peeled and roughly chopped
2 potatoes, peeled and cut into chunks
1 butternut, peeled and cut into chunks
2T butter
1/4t nutmeg
Salt and freshly ground black pepper to taste


Heat the oil in a heavy based pot (or in a potjie pot) over a high heat then add the lamb to brown, ensuring that the lamb is evenly browned to maximise flavour. Add the onions and cook until lightly caramelised and soft before adding the garlic and cooking until fragrant.
Add the bay leaves, cumin and coriander seed and cook until you can smell the spices before adding the harissa spice blend and stirring through and letting it simmer for 5 minutes. Stir though the tomato paste, salt and pepper and top with just enough water to cover the ingredients.
Reduce the heat to low and simmer until the lamb becomes extremely tender and the bones are easily removed.
Prepare the mash by adding the veggies to a pot with cold water and season with salt before bringing to a gentle simmer and cooking until the veggies become soft. Drain off the water and add the butter, nutmeg and more seasoning before mashing, but keeping some texture to the veggies.
Serve the mash in a bowl with a large spoonful of the lamb potjie over.

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