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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4-2/5 lb. leg of lamb
8-3/4 oz. bacon, cubed
10-1/2 oz. baby carrots, peeled
8 md. potatoes, peeled and halved
10-1/2 oz. brussell sprouts
51/100 fl. oz. ground coriander
51/100 fl. oz. brown sugar
1 bottle dry red wine
1-1/50 fl. oz. butter
51/500 fl. oz. dried rosemary
8-1/2 fl. oz. sour cream
5-1/4 oz. dried peaches
Salt and pepper to taste
51/100 fl. oz. apricot jam
51/100 fl. oz. cake flour
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Directions:
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1. Trim all the fat off the leg.
2. Make small cuts in the leg with a knife and stretch these cuts by pushing a finger in each cut
3. Fill each cut with the cubed bacon
4. Rub the leg well with the coriander and the brown sugar
5. Marinade the leg in the wine overnight
6. Melt the butter in the Potjie while the fire is still burning and brown the leg slightly on all sides
7. Add the rosemary and 50ml of the wine marinade
8. Cover with the lid and allow the Pot to simmer for at least 1.5 hours or until the leg is half done
9. Ensure that the coals are not too hot and turn the leg regularly adding some more wine marinade and not more than half of the sour cream
10. Add the dried fruit, cover with the lid and allow the Potjie to simmer for 30 minutes
11. Layer the veggies as they appear in the recipe and season with the salt and pepper
12. Add the remaining sour cream, cover with the lid and allow the Potjie to simmer for a further hour
13. When the leg is done, add the jam, cover with the lid and wait until the jam has melted
The Potjie is now ready to be served.
Remove the leg and carve it in slices
Add the flour to the sauce and stir until ready
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Comments from mozie
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A traditional South African recipe. A size 3 Pot is recommended
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