Get a good fire going with a mix of wood and charcoal that you can keep adding to coals beneath the potjie.
Place your potjie pot over hot coals, pour in the sunflower oil and add the lamb potjiekos. Season with salt, brown on all sides then set aside.
Add the onions and a pinch of salt and fry until golden, then add the cloves, allspice, cumin, chilli flakes and cinnamon quill and fry for a further minute.
Add the garlic along with lamb and mix well.
Add the tomato paste, tinned cherry tomatoes, sugar and enough water to cover the lamb, stir and cover with a lid.
Simmer for 2 hours then add the baby potatoes, stir together, pop the lid back on and simmer for a further 30 minutes, or until the potatoes are softened.
Whisk the flour together with a spoonful of the sauce, pour into the potjie and stir through. Simmer uncovered for a further few minutes until thickened.
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