Print Recipe
 Leg of Lamb Potjie (2)
This is another excellent Leg of Lamb Potjie. It is enough for 6 people and a size 3 Pot is recommended.
Servings
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
Servings
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
Instructions
  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
  14. 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
Share this Recipe