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
- 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
- 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.