Serves: 6
Ingredients:
30ml (2 tbsp) oil
100g rindless streaky bacon, chopped
3 onions, roughly chopped
4 cloves of garlic, chopped
45ml (3 tbsp) ground coriander
30ml (2 tbsp) ground cumin
1.5kg lamb shoulder, cubed
300g baby potatoes
2 litres beef stock
5 large carrots, roughly chopped
300g butternut chunks
3 mixed sweet peppers, roughly chopped
1 punnet button mushrooms
30ml (2 tbsp) chopped chilli
Salt and freshly ground black pepper
Garnish:
1 spring onion, sliced on the diagonal
A small handful of parsley, chopped
1 small red onion, sliced and dried in the ovenMethod:
1. Preheat the potjie pot over the coals till very hot.
2. Add oil and saute bacon, onions and garlic until almost caramelised.
3. Add coriander and cumin.
4. Add lamb and brown.
5. Add potatoes and beef stock and simmer for 1 hour with the lid on.
6. Add carrots, butternut, peppers, mushrooms and chilli. Season, and simmer for 30-45 minutes or until cooked.
7. Garnish with spring onion, parsley and onion and serve with rice...