Curried lamb shank potjie with baby onions, potatoes and creamed samp | Chilli and garlic rubbed T-bone served with cowboy butter and sweet potato wedges


Curried lamb shank potjie with baby onions, potatoes and creamed samp | Chilli and garlic rubbed T-bone served with cowboy butter and sweet potato wedges
Curried lamb shank potjie with baby onions, potatoes and creamed samp | Chilli and garlic rubbed T-bone served with cowboy butter and sweet potato wedges
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 30 minutes
Cook Time
3 hours
Curried lamb shank potjie with baby onions, potatoes and creamed samp | Chilli and garlic rubbed T-bone served with cowboy butter and sweet potato wedges
Curried lamb shank potjie with baby onions, potatoes and creamed samp | Chilli and garlic rubbed T-bone served with cowboy butter and sweet potato wedges
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 30 minutes
Cook Time
3 hours
Ingredients
Curried lamb shank potjie with baby onions, potatoes and creamed samp
  • 6 lamb shanks, cut into discs, ask your butcher to do it for you
  • Some flour, salt and pepper to dust the meat
  • 2 Onions, peeled and chopped
  • 6 Garlic cloves peeled and grated
  • 8 cm piece ginger, peeled and grated
  • 4 Bay leaves
  • 45 ml good quality curry powder
  • 15 ml turmeric
  • 1 bottle Pearly Bay sweet red wine
  • 1 liter prepared lamb or chicken stock
  • 2 tins whole peeled tomatoes
  • 1 kg baby onions, peeled
  • 1 kg Baby potatoes,
  • 45 ml smooth apricot jam
  • 500 ml double cream plain yogurt
  • Salt and pepper to taste
  • 500 grams quick cooking samp
  • 10 ml salt
  • Enough water to cover the samp
  • 50 ml Butter
  • 50 ml Flour
  • 500 ml milk
  • 15 ml whole grain mustard
  • Salt and pepper to taste
  • Some fresh parsley, chopped
Chilli and garlic rubbed T-bone served with cowboy butter and sweet potato wedges
  • 4 large T-bone steaks
  • Some coarse black pepper
  • 20 ml Garlic salt
  • 5 ml smoked chilli flakes
  • 250 grams Butter, softened
  • 3 Garlic cloves, peeled and grated
  • 1 small red onion, peeled and finely chopped
  • 30 ml fresh parsley, chopped
  • 10 ml prepared horseradish
  • 5 ml whole grain mustard
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • 1 kg Orange sweet potatoes, cut lengthways in half
  • Some oil, salt and pepper
Instructions
Curried lamb shank potjie with baby onions, potatoes and creamed samp
  1. Heat some oil in your potjie over the fire.
  2. Toss the meat in the seasoned flour and fry until golden brown.
  3. Remove from the pot and add some more oil.
  4. Fry the onions, garlic and ginger until browned. Make sure the garlic doesn’t burn.
  5. Add the curry and turmeric and cook until fragrant.
  6. Add back the meat together with the wine, stock and tomatoes.
  7. Cover with a lid and cook for 2-2 1/2 hours or until the meat is tender.
  8. Add the potatoes and onions and cook for another 1/2 hour or until cooked.
  9. Finish off the potjie with the apricot jam and yogurt and season to taste.
  10. Serve with the creamed samp.
  11. Place the samp, salt and water in a large pot and bring to a boil.
  12. Boil for 5 minutes, strain and wash off all the starchy water.
  13. Place back into the pot, add the salt and cover with water.
  14. Cook for approx. 45 minutes or until very tender.
  15. Strain and keep aside in a pot.
  16. Melt the butter in a small pot and whisk in the flour. Cook for 1 minute.
  17. Whisk in the milk until the sauce starts to thicken.
  18. Add the mustard and season to taste.
  19. Pour the sauce over the cooked samp, add the parsley and mix through.
  20. Serve hot with the lamb shank potjie.
Chilli and garlic rubbed T-bone served with cowboy butter and sweet potato wedges
  1. Rub the steaks with the pepper, garlic salt and chilli. Leave aside. 2. 3. 4. 5. 6. 7.
  2. Mix the butter, garlic, red onion, parsley, horseradish, mustard, lemon zest and juice together and season to taste.
  3. Place the butter on a piece of cling wrap and roll into a sausage shape. Place in the fridge.
  4. Place the sweet potato halves on a prepared baking sheet, drizzle with olive oil and season to taste.
  5. Roast in the oven untill golden brown and cooked.
  6. Grill the steaks on a high heat over the braai until well charred.
  7. Serve the steaks with slices of the butter and the sweet potatoes.