Smoky Lamb Rib Potjie

Ingredients

Potjie

• 1.8 kg lamb ribs, cut into portions
• 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
• 3 carrots, cut into chunks
• 500 g baby potatoes, halved
• 300 g butternut, cubed
• 250 g mushrooms, halved
• 2 tbsp tomato paste
• 1 can (400 g) chopped tomatoes
• 2 cups beef or lamb stock
• 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 ribs with Smoke Craft, Garlic Melt, salt and black pepper.
3. Brown the ribs in batches until deeply 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. Add the tomato paste and cook for another 1 minute.
7. Stir in the chopped tomatoes, Worcestershire sauce and stock.
8. Return the lamb ribs to the pot.
9. Layer the carrots, potatoes, butternut and mushrooms over the ribs. Sprinkle with the rosemary.
10. Cover with the lid and cook gently over low coals for 2½–3 hours, without stirring, until the ribs are tender and the vegetables are cooked through.
11. Sprinkle with fresh parsley just before serving.

BlixSam Tip

• Fresh pot bread
• Creamy pap
• Chakalaka
• Green salad
• Ice-cold ginger beer or a cold beer