MUNCHIES
THE RHODES POT F R ES HLY R E T U R N E D FR O M A T RI P TO R HOD ES I N T H E E AST E R N CAP E , C HEF KYL E K N I G H T O F T H E S H OP ( THES HOP RESTAURA N T. C O. ZA ) W EIG HS I N WI T H T H I S BR I LLI ANT COMFO RT FO O D R EC I PE .
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ther than beautiful rivers and trout, Rhodes has some great lamb. Local legend Basie Vosloo’s farm is the place to go for your whole or half carcass. Conveniently, you can collect it neatly portioned for you on your way in and pick another supply up on your way home… it’s that good! After a long day out on the streams you get properly hungry and, when the sun goes down and the temperatures dip, there’s nothing better than a lamb potjie (stew cooked over a fire in a Dutch oven) to refuel. This is how I make mine.
Ingredients 3kg of Basie’s mixed lamb portions (knuckles, shanks, neck) 2 x onions, diced. 6 x large carrots, peeled and diced. 3 x cloves of garlic, chopped. 3 x sticks of celery, chopped. 3 x potatoes (optional), quartered. 2 tsp of tomato paste. 1 x 400g can tomatoes. Chicken stock cubes (one per litre of water). Papsak of your choice of red wine, 500 ml. If you don’t drink it, then don’t cook with it. Sunflower oil, salt, pepper, and sugar. Large potjie pot, wooden spoon, and a pair of braai tongs.
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Method 1. Season and brown lamb pieces; set aside. 2. Using the same pot, add your onions, carrots, celery, and garlic. Sauté slowly until translucent. Season the veggies. 3. Add tomato paste and cook it out for 2 minutes. 4. Add tinned tomatoes. 5. Season with 2 tsp sugar and give it a good stir. 6. Place meat back on the veggie bed and deglaze with 500ml of red wine. Reduce for 3 minutes. 7. Add enough chicken stock to cover the meat and bring to boil. 8. Add quartered potatoes and cover with lid. 9. Place in preheated oven (160 degrees C) or on a low heat over the fire for 3 hours and go fishing! 10. Check after 4 hours. If it needs a bit longer, give it another hour. 11. Check seasoning and serve with cooked rice and freshly chopped Italian parsley. 12. Wash down with a lekker glass of red, like Steel Wines’ brilliant Cabernet Sauvignon.
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