Lamb potjie

Recipe from: 10/21/1999 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 45
    ml
    olive oil
  • 1
    kg
    lamb, cubed
  • 2
    large cloves of garlic, crushed
  • 5
    cm
    piece fresh ginger, grated
  • 2
    onions, chopped
  • 10
    ml
    mustard powder
  • 10
    ml
    ground cumin
  • 10
    ml
    ground coriander
  • 2
    Litres
    hot chicken stock
  • 250
    g
    dried figs, halved and/or 1 packet dried apricots
  • salt and milled black pepper to taste
  • 2
    juice and rind of lemons
  • 65
    ml
    natural yoghurt
 

Method

 
Heat the oil in the potjie and stir-fry the meat in batches until browned. Remove. Stir-fry the garlic, ginger and onion in remaining oil, adding more oil if necessary, until soft. Add the spices and fry for another minute. Return the meat to the pot, add the stock and figs and/or apricots. Cover and simmer for about one and a half hours until tender and done. Flavour with lemon juice and stir in the yoghurt just before serving. Serve with steamed vegetables and white rice. Serves 6.
 

Read more on: shallow-fry  |  lamb
 

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