Moroccan-style lamb shank potjie

Prep: 15 mins, Cooking: 2 hrs
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Whether cooked on the stove or over the coals, this potjiekos is delicious.

By Food24 March 09 2020
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Ingredients (15)

1,5 kg sliced lamb or mutton shanks
salt and freshly ground black pepper
10 ml ground cumin — coriander and paprika
5 ml cinnamon — ground
125 ml flour
30 ml oil
2 onion — chopped
2 celery stalks — chopped
2 carrots — sliced
500 ml stock — vegetable or chicken
750 g butternut, pumpkin or sweet potato cubes
1 chickpeas — tinned and drained
fresh coriander — handful, chopped
gremolata rice
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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.

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