LAMB POITJIE

Serves 10-12

Ingredients:

2.5kg Lamb, cut into chunks

4 cloves of garlic, chopped

10ml paprika

5ml cayenne pepper

15ml dried rosemary

Salt and Pepper

30ml Olive oil

15l sunflower oil

2 large onions, chopped

800g Carrots, sliced

250g button mushrooms, quartered

1 cup red wine

2 x 400g tins chopped tomatoes

1.2kg potatoes, cubed

400g courgettes, sliced

Water to cover

Cooked rice

Braai Rolls(optional)

Method:

Place the cubed lamb in a large mixing bowl, and add the garlic, paprika, cayenne pepper, dried rosemary, plenty salt and pepper and the olive oil, and mix thoroughly. Allow flavours to infuse for +/- an hour while you get the fire going.

Build your fire, and allow it to burn down to create a good set of coals.  We lit a second fire next to it for extra coals. Once your coals are glowing, place your oiled poitjie pot directly onto them and allow it to heat up.

Heat the sunflower oil and add your lamb. Allow the lamb to brown well while stirring it, then add the onions, half of the carrots, and half of the mushrooms. Allow to cook to a golden brown colour, then deglaze with the red wine.

Add the tinned tomatoes, and stir well. This will be the last time you stir your poitjie.

Layer the potatoes ontop on the lamb mixture, followed by the remaining carrots, then the mushrooms, and lastly the courgettes.

Add water to cover the ingredients, and leave uncovered until it comes to a boil.

Once boiling, cover the pot with it’s lid and allow poitjie to cook for 3-4 hours. Regulate the heat by adding and removing coals as necessary.

Once the poitjie is done, stir the ingredients together and season well with salt, pepper and sugar.

Serve with cooked rice, and braai rolls!