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Go! Camp & Drive - - CAMP FOOD -

A whole piece of lamb that is slowly cooked over the coals un­til the meat sep­a­rates from the bone is rich in flavour. Place the pot in the em­bers of the even­ing’s camp­fire and when you rise to­mor­row morn­ing the meal will be ready. Just heat it up when it’s time to eat.

In­gre­di­ents

(enough for 8)

2–3 kg lamb shoul­der or leg (bone in­side)

¼ cup olive oil

1 cup white wine

1 cup lamb stock

3 sprigs rose­mary

5 cloves gar­lic

1 tin chick­peas

2 fresh toma­toes, cubed salt and pep­per, to taste

Here’s how

1 Place the lamb with the fat fac­ing up in a flat-bot­tom pot. Driz­zle olive oil over the meat. Add the white wine, lamb stock, rose­mary and gar­lic, cover the pot with foil and put the lid on (give it a tight fit).

2 Bake the lamb over luke­warm coals. The tem­per­a­ture must be low – be­tween 110–120 ⁰C. It will take about 7 or 8 hours for the meat to fall off the bone.

3 Open the pot and stir in the chick­peas and fresh tomato.

4 Pull the meat off the bone into chunks with a fork and serve with rice or pap. Flavour to taste with salt and pep­per.

go! Drive & Camp says You can also make this potjie in a ket­tle braai. Just make sure that the tem­per­a­ture stays low. Re­move the lid and foil to­wards the end and bake with the pot open but the braai’s lid on. The fat will crisp and the sauce will thicken in the last hour.

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