Caribbean Lamb Potjie

Name: Caribbean Lamb Potjie
Total time: 28800 s
Yield: 8 people
Cuisine: South African
Ingredients: 30 ml Coconut Oil; 2 Onions, sliced; 200 g Bacon, diced; 10 ml Garam Masala; 5 ml Salt; 2,5 ml ground black Pepper; 1000 g Lamb; 60 ml white Rum; 60 ml dark Rum; 15 ml Stroh Rum; 250 ml vegetable Stock; 50 ml Worcestershire Sauce; 150 ml light Syrup, from Pineapple in light Syrup; 150 ml Pineapple, chopped; 500 g Carrots, peeled and sliced; 500 g Sweet Potato, peeled and sliced; 500 g Pumpkin, peeled and diced; 400 ml Coconut Milk; 30 ml Honey; 30 ml Cornflour

Sean Strydom @Sean_Strydom

Port Elizabeth

Caribbean Lamb Potjie

Sean Strydom @Sean_Strydom

Saved

Ingredients

6 to 8 hours

8 people

30 mlCoconut Oil
2Onions, sliced
200 gBacon, diced
10 mlGaram Masala
5 mlSalt
2,5 mlground black Pepper
1000 gLamb
60 mlwhite Rum
60 mldark Rum
15 mlStroh Rum
250 mlvegetable Stock
50 mlWorcestershire Sauce
150 mllight Syrup, from Pineapple in light Syrup
150 mlPineapple, chopped
500 gCarrots, peeled and sliced
500 gSweet Potato, peeled and sliced
500 gPumpkin, peeled and diced
400 mlCoconut Milk
30 mlHoney
30 mlCornflour

Saved

Steps

6 to 8 hours

1

Heat potjie, add Oil, fry Onions till soft, take Onions out with slotted spoon and set aside.
2

Fry Bacon till crispy, take Bacon out with slotted spoon and set aside.
3

Season meat with Masala, Salt and Pepper. Brown meat in potjie, ensuring both sides are cooked.
4

Add Rum, Stock, Syrup and Worcestershire Sauce to cover meat and bring to boil. Set aside any left over liquid. Reduce heat and cook slowly for least 1 and half hours.
5

Add Pineapple, Carrots, crispy Bacon and fried Onions, replace lid and simmer for 30 minutes
6

Add Pumpkin and Sweet Potato, cover and simmer for 30 minutes then add leftover liquid and simmer for another 45 minutes.
7

Mix coconut Milk, Honey and Cornflour, pour over top, replace lid and simmer for 20 minutes. Serve with yellow rice or other Caribbean Island favourite.