Lamb Potjie [1]

1.5 fl oz. olive oil

6x0.8 lb. lamb shanks

2 celery stalks, chopped

1 large onion, chopped

1 large carrot, chopped

6 large garlic cloves, chopped

3 drained canned anchovies (Yes anchovies!! This is very important!!)

2 cinnamon sticks

2 small bay leaves

2 fresh thyme sprigs

1 fl oz. gin

1/4 teaspoon ground nutmeg

2 oz. tomato paste

1 bottle Merlot

3 peppers (red and yellow)

0.5 fl oz. honey

1 peeled and chopped sweet potato

Water as needed

1

Salt and pepper the meat and brown in oil
2

remove the meat and add the celery, onion, carrots and garlic and fry till transparent
3

Add the meat back in along with the herbs and liquid as well as the anchovies
4

Cook for 30min
5

Then add the rest of the ingredients
6

Cook for +- 3 hours depending on the lamb, it should pull away from the bone but not be falling off
7

Serve with rice and salad.

Cooks Note

Traditionally this meal is made in a cast iron pot over a fire, however it can be adapted to your kitchen stove, just use a pot with a thick base.