The
wine's lovely, lively, ripe red fruit notes are lifted by a touch of oak.
Smooth and generous in the mouth, it has all the flavour to complement the rich
and hearty dish that's made even tastier by adding cumin and coriander.
Lamb potjie with
Drostdy-Hof Pinotage
Ingredients
- 2kg lamb knuckle pieces
- 125ml flour
- 5ml salt
- 5ml ground cumin
- 5ml ground coriander
- 30ml olive oil
- 2 onions, chopped
roughly
- 4-5 small sticks of
celery, chopped roughly
- 2 leeks, washed and
chopped roughly
- 30ml butter
- 500ml chicken stock
- 250ml Drostdy-Hof
Pinotage
- Bouquet garni (a small
bunch of fresh thyme and 2 bay leaves tied together with kitchen string)
- 250g green beans,
topped and tailed
- 250g baby carrots
- 250g baby potatoes
Method
- Prepare a fire as
usual, ensuring you have enough coals to cook a potjie for around two
hours.
Season the flour with
the salt and spices and dust the pieces of lamb knuckle with it. Make
sure the meat is covered and shake off any excess flour.
- In a medium sized, cast
iron potjie heat the olive oil and fry the lamb until golden brown on
all sides. Remove and keep aside until needed. Add the onions, celery and leeks
to the potjie and fry in the olive oil and butter. Return the meat to
the potjie and add the stock, Drostdy-Hof Pinotage and bouquet garni.
Close with a tight fitting lid. Cook over the fire for about 1 hour until the
sauce is thick and the meat starts to soften but not fall from the bone.
- Add the baby potatoes,
season with a little salt and cook covered for another ½ hour. Do not stir. Add
the baby carrots and cook for another 15 minutes before adding the green beans.
Season with a little salt and close the lid. Cook the potjie for another
10 minutes.
- Remove from the heat
and stir through gently using a big metal spoon. Check for seasoning and serve
with basmati rice or couscous.
Serves 6 to 8.
A 750ml bottle of
Drostdy-Hof Winemaker’s Collection Pinotage retails for around R35 a bottle and
is available from leading stores nationwide.