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Ingredients
- 2 kg leg of lamb
- 250 g bacon cubed
- 300 g Baby carrots peeled
- 8 Medium potatoes peeled and halved
- 300 g Brussell sprouts
- 15 ml Ground Coriander
- 15 ml Brown Sugar
- 1 Bottle dry red wine
- 30 ml butter
- 3 ml Dried rosemary
- 250 ml sour cream
- 150 g Dried peaches
- salt and pepper to taste
- 15 ml Apricot jam
- 15 ml cake flour
Ingredients
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Instructions
- Trim all the fat off the leg.
- Make small cuts in the leg with a knife and stretch these cuts by pushing a finger in each cut
- Fill each cut with the cubed bacon
- Rub the leg well with the coriander and the brown sugar
- Marinade the leg in the wine overnight
- Melt the butter in the Potjie while the fire is still burning and brown the leg slightly on all sides
- Add the rosemary and 50ml of the wine marinade
- Cover with the lid and allow the Pot to simmer for at least 1.5 hours or until the leg is half done
- 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
- Add the dried fruit, cover with the lid and allow the Potjie to simmer for 30 minutes
- Layer the veggies as they appear in the recipe and season with the salt and pepper
- Add the remaining sour cream, cover with the lid and allow the Potjie to simmer for a further hour
- 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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