Recipe for Moroccan Inspired Lamb Potjie, served with an almond and orange salad
1/2 cup cake flour
Small handful of fresh rosemary, finely chopped
Large pinch of salt
Freshly ground black pepper
1 tsp turmeric
1 tsp paprika
2 tbsp cumin
8 lamb neck pieces
large freezer bag to toss the meat
250g dried apricots
water for soaking
3 tbsp vegetable oil
2 tbsp garlic paste
1 tbsp ginger paste
2 green chillies finely chopped
1 large white onion, chopped
4 large sweet potatoes
2 x 400g tins chopped tomatoes
500ml red wine
500g butternut chunks
8 patty pans, quartered
2 litres good quality lamb stock
1 x 250g pack mushrooms, quartered
Fresh coriander to serve
2 small gem lettuces
Juice of 1 lemon
1 tsp olive oil
1 tsp castor sugar
2 oranges, segmented
2 carrots, finely grated
50g flaked almonds
small handful of fresh mint leaves to serve
Combine the flour, rosemary, salt, black pepper, turmeric, paprika and cumin and mix well. Place the lamb pieces in a large freezer bag and add the flour mix. Toss the bag to ensure that each piece of lamb is well coated with flour.
Place the dried apricots in a small bowl and add enough water to cover. Set aside to soak.
Add the vegetable oil to your hot potjie pot. Add the garlic paste, ginger paste and chillies and sauté for a minute. Add the onion and cook for a few minutes until glossy and starting to soften. Add the lamb pieces as well as any excess flour mix and brown for 10 minutes.
While the meat is browning, peel the sweet potatoes and cut into large, bite-size chunks. Pack the meat into a layer, then place the potato in a layer on top. Pour the tinned tomatoes over the top followed by the red wine. Close the lid and allow to simmer for 45 minutes.
Add the butternut and patty pans to the pot in a layer. Add the hot lamb stock, then replace the lid and continue simmering for 1 1/2 hours. You can check periodically to make sure that the liquid is not reducing too much, but I found that this amount was plenty!
Drain the apricots and squeeze out any excess water. Add these to the pot along with the mushrooms. Check the level of liquid again and adjust the seasoning if required. Simmer for a further 20 minutes while you prepare the salad (see below).
Dish the lamb potjie onto plates and garnish with fresh coriander leaves. Serve with fresh orange salad. (Note that the sauce will thicken on standing.)
To make the salad: separate the gem lettuce leaves, rinse and pile onto a platter. Combine the lemon juice, olive oil and castor sugar in a bowl. Add the orange segments and toss. Pop the orange segments on top of the lettuce leaves with the grated carrot. Sprinkle the flaked almonds over the top and top with fresh mint leaves.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate