Lekker Rokerige Lamskenkel-potjie recipe |
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08/01/2011
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Ingredientsseasoned flour1.2 kg lamb knuckles, sliced on the bone in 2 cm slices olive oil 2 large onions, chopped 2 large carrots, sliced 4 sticks of celery, sliced 2 red peppers, ribbed and cut in small dice 4 - 6 cloves garlic (or to taste), finely chopped or grated 15 ml smoked paprika (or to taste) 2 bay leaves (preferably fresh) 250 ml prepared lamb or beef stock 2 x 410 g cans of Mexican style tomato relish (or plain chopped tomato) salt, milled black pepper and sugar dried red chili flakes (optional and to taste) more garlic and smoked paprika, if you like chopped parsley DirectionsDredge the slices of lamb knuckle in the flour and shake off the excess. Lightly brown them in batches in the oil and set aside.Heat some oil in a large saucepan (or a potjie over the coals) and saute the vegetables until soft and golden. Add to taste the garlic and smoked paprika and the bay leaves. Stir well then add the meat, stock and canned tomatoes. Bring to a boil, reduce heat (or scrape out some coals from under the potjie), cover and simmer for about 90 minutes or until so tender that you can pierce the meat easily from the bone with a fork. During the cooking time however, you need to check it once in a while and add a little water if necessary. Be careful of adding more stock as it may be quite salty. And wine may just highjack some of the gutsy-earthy tastes of the lamb, vegetables and smoked paprika. If you have too much sauce at the end of the cooking time, increase the heat and allow to bubble rapidly without a lid until the sauce is reduced and thick - you don't want a thin and mingy sauce. You want a real clinger to stick to the meat! Finally, taste and adjust seasoning to your liking with any of the remaining ingredients then sprinkle with parsley and serve. Recipe and video provided courtesy of I Love Cooking. |
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