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Moroccan lamb shank potjiekos


Moroccan lamb shank potjiekos

Ingredients 15
Servings 6-8
Time 15 min

Ingredients

  • 1,5
    kg
    sliced lamb or mutton shanks
  • salt and pepper
  • 10
    ml
    each ground cumin, coriander and paprika
  • 5
    ml
    ground cinnamon
  • 125
    ml
    flour
  • 30
    ml
    oil
  • 2
    onions, chopped
  • 2
    celery stalks, chopped
  • 2
    carrots, sliced
  • 500
    ml
    chicken or vegetable stock
  • 750
    g
    butternut, pumpkin or sweet potato cubes
  • 1
    can chickpeas, drained
  • handful of fresh coriander, chopped
  • gremolata rice
  • sambal
 

Method

about 2 hours
 

1. Season the shanks with salt and pepper. Mix the rest of the spices. Sprinkle the spices over the meat and rub into the meat. Roll the meat in the flour to coat and shake off excess flour.

2. Heat the oil in a large saucepan or pot and brown the meat in batches. Remove and set aside.

3. In the same saucepan or pot fry the onions, celery and carrots for 5 minutes. Return the meat to the pot and pour the stock over - the meat needs to be covered in liquid. If not, add water.

4. Simmer for 1½ hours or until the meat is almost tender.

5. Add the butternut, pumpkin or sweet potatoes and simmer until the veggies are soft. Stir in the chickpeas and coriander and season with salt and pepper.

To serve

6. Serve with the rice and sambal.

 

Read more on: potjiekos  |  lamb
 

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