Lamb potjie with raisins and sour cream

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5 servings
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Lamb

By Food24 November 03 2009
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Ingredients (14)

oil
2.00 leeks — sliced
1.00 onion — sliced
2.00 celery stalks — chopped
2.00 garlic — cloves, crushed
2.00 kg lamb — stewing, cubed
salt and freshly ground black pepper — to taste
100.00 ml wine — white
200.00 ml stock — meat
250.00 ml raisins — seedless
5.00 ml dried thyme
15.00 ml fresh parsley — chopped
5.00 ml dried oregano
160.00 ml sour cream — or cream
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Method:

Heat a little oil in a black pot and sauté the leeks, onion, celery and garlic until glossy. Season the meat cubes with salt and black pepper and fry in the oil until brown on the outside. Add the wine, a little meat stock or hot water and the raisins. Cover the pot and simmer over medium-hot coals until the meat is nearly tender. Season with thyme, parsley and origanum. Add more stock if desired. Stir in the cream or sour cream and heat until warmed through. Serve with savoury samp or corn loaf and a salad.
Serves 4-6.



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