Lamb potjie with apricots



Serves 6

Preparatio­n time 30 minutes Cooking time 2½ hours

You need

• 3 tablespoon­s oil

• 1,5 kg sliced lamb shanks or stewing lamb (more meat than bone)

• 2 onions, chopped

• 5 cloves of garlic

• 2 chillies (or to taste), chopped

• 2 cm fresh ginger, peeled and chopped

• 1 teaspoon each of crushed coriander and cumin

• 750 ml meat stock

• 1 long strip of orange peel

• 12 dried apricots

• 4 big potatoes, cubed

• 1 big sweet potato, in small cubes • 3 carrots, peeled and chopped • salt and pepper, to taste

Here’s how

1 Heat the oil in a potjie and fry the meat until browned. Remove the pieces from the pot and fry the onions until glossy. Return the meat to the pot and add the garlic, chillies, ginger and spices. Add the stock and orange peel, and simmer for about an hour.

2 Add the apricots and vegetables. Make sure the pot has enough liquid so the food doesn’t burn, but it shouldn’t be too watery either. Simmer for 90 minutes or until the meat and vegetables are cooked and tender. I like it when the sweet potato disintegra­tes and the sauce thickens. Season to taste with salt and pepper and serve with couscous flavoured with roasted almonds and parsley. #173

 ??  ?? Lamb potjie with apricots
Lamb potjie with apricots

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