TRADITIONAL STEWS ARE DONE IN A CAST-IRON
POT, BUT OUR MOUTHWATERING RECIPE CAN
ALSO BE DONE IN A HEAVY-BASED SAUCEPAN ON
- 45 ml (3 tsp) olive oil
- ± 1 kg lamb neck slices, 2cm thick
- 12 pickling onions, peeled, or 1 medium onion, chopped
- ½ red chilli, seeded and finely chopped (optional)
- 125 ml (½ cup) Spur Durky Sauce
- 560 ml (2¼ cups) water
- 80ml (1/3 cup) dry red wine
- 30 ml (2 Tbsp) fresh mixed herbs, chopped, or 10 ml (2 tsp) dried herbs
- ± 5 ml (1 tsp) Spur Steakhouse Spice
- Add freshly ground black pepper, to taste
- 4 large potatoes, peeled and quartered
- 400 g mixed marrows (including patty pans)
- 300 g carrots, sliced
- 15ml (1 Tbsp) cake flour
- Place a medium heavy-based saucepan or cast-iron pot over moderate coals. Heat oil in potjie and fry lamb until golden brown.
- Add onions and sauté for a few minutes until soft. Remove the onions from the pot. Add Spur Durky Sauce, water, wine, herbs and seasonings and simmer for about 45 minutes.
- Return onions to pot and add potatoes, marrows and carrots and continue to simmer for a further 20 minutes until soft. Thicken the sauce with a paste of flour and water.
- Serve immediately with steaming rice or for a truly South African meal, serve with “mieliepap".
- The lamb neck slices can also be substituted with lamb knuckles, beef or pork.
- Substitute the marrows and carrots with 500 g of other vegetables of choice, such as pumpkin, butternut or green beans.