POTJIEKOS HAS BEEN PART OF SOUTH AFRICA’S
CULTURE FOR CENTURIES. WHAT SETS IT
APART FROM TRADITIONAL COOKING METHODS
IS THE FACT THAT IT’S COOKED OUTSIDE ON AN
OPEN FIRE.
ingredients
45 ml (3 Tbsp) olive oil
about 1 kg lamb knuckles
250 g (about 10) pickling onions, peeled
100 ml Spur Hickory Basting
80 ml (? cup) Spur Durky Sauce
Spur Seasoning Salt and Spur Meat Spice, to taste
About 500 ml (2 cups) water
125 ml (½ cup) dry red wine
30 ml (2 Tbsp) tomato paste
3 whole cloves
1 bay leaf
10 ml (2 tsp) chopped fresh thyme or 3 ml (½ tsp) dried
4 stalks celery, coarsely chopped
Method
Heat the oil in a cast-iron pot over medium coals and fry the lamb until golden brown. Add onions, fry for a few minutes, remove onions from pot and set aside.
Add Spur Hickory Basting, Spur Durky Sauce, Spur Seasoning Salt and Spur Meat Spice to taste.
Add remaining ingredients, except celery. Simmer for about 1 hour, adding more water if required. Return onions to pot, add celery and simmer for about 30 minutes further.
For a terrific South African traditional treat, serve with samp and beans.
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