Lamb Potjiekos with Root Vegetables

Ingredients

Potjie

• 1.5 kg lamb shoulder, cut into large cubes
• 2 tbsp olive oil
• 2 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• Salt and black pepper, to taste
• 2 onions, cut into wedges
• 3 cloves garlic, minced
• 4 carrots, cut into chunks
• 500 g baby potatoes, halved
• 300 g butternut, cubed
• 2 parsnips, sliced
• 2 cups beef or lamb stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh parsley, chopped

Method

1. Heat the olive oil in a potjie pot over medium-hot coals.
2. Season the lamb with Smoke Craft, Garlic Melt, salt and black pepper.
3. Brown the lamb in batches until well caramelised. Remove and set aside.
4. Add the onions and cook for 4–5 minutes until softened.
5. Stir in the garlic and cook for 1 minute.
6. Mix in the tomato paste and Worcestershire sauce.
7. Return the lamb to the pot and pour in the stock.
8. Arrange the carrots, potatoes, butternut and parsnips in layers over the lamb. Do not stir.
9. Sprinkle over the rosemary.
10. Cover with the lid and cook gently over low coals for 2½–3 hours, until the lamb is tender and the vegetables are cooked through.
11. Sprinkle with fresh parsley just before serving.

BlixSam Tip

• Fresh pot bread
• Creamy pap
• Beetroot salad
• Green beans
• Ice-cold ginger beer or iced tea