Spicy Lamb Potjie

Name: Spicy Lamb Potjie
Yield: Serves 4
Cuisine: South Africa
Ingredients: 4 carrots, peeled and cut into large chunks; 30 g fresh coriander, chopped; 300 g baby potatoes, skins on and halved; 4 carrots, peeled and cut into large chunks; 4 sprigs fresh thyme; 750 ml lamb stock; 30 ml tomato paste; 2 sprigs fresh rosemary; 30 ml cumin seeds; 5 ml dried chilli flakes; 1 bulb garlic, cloves separated and peeled; 200 g baby onions, peeled and halved; 30 ml coriander seeds, roughly crushed; 1 bulb garlic, cloves separated and peeled; 1 kg lamb neck or lamb knuckle pieces; 1 kg lamb neck or lamb knuckle pieces; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 60 ml olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

I love dishes that take minimal effort to prepare, but pack a punch in flavour. This lamb potjie requires little preparation and can be left to cook away for hours while you relax. Definitely my kind of cooking!

Ingredients

60 ml olive oil
1 kg lamb neck or lamb knuckle pieces
salt and fresh

Africa
South Africa
Main course
Gluten-free
Spicy

Method

Heat the oil in a cast-iron pot with a tight-fitting lid either over medium heat on the stovetop or over a fire.
Generously season the lamb with salt and pepper and then brown in the hot oil.
Add the onions and cook until browned.
Add the garlic cloves, crushed coriander seeds, cumin seeds, chilli flakes, tomato paste, rosemary and thyme and