25 Feb 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





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
- Heat some oil in your potjie over the fire.
- Toss the meat in the seasoned flour and fry until golden brown.
- Remove from the pot and add some more oil.
- Fry the onions, garlic and ginger until browned. Make sure the garlic doesn’t burn.
- Add the curry and turmeric and cook until fragrant.
- Add back the meat together with the wine, stock and tomatoes.
- Cover with a lid and cook for 2-2 1/2 hours or until the meat is tender.
- Add the potatoes and onions and cook for another 1/2 hour or until cooked.
- Finish off the potjie with the apricot jam and yogurt and season to taste.
- Serve with the creamed samp.
- Place the samp, salt and water in a large pot and bring to a boil.
- Boil for 5 minutes, strain and wash off all the starchy water.
- Place back into the pot, add the salt and cover with water.
- Cook for approx. 45 minutes or until very tender.
- Strain and keep aside in a pot.
- Melt the butter in a small pot and whisk in the flour. Cook for 1 minute.
- Whisk in the milk until the sauce starts to thicken.
- Add the mustard and season to taste.
- Pour the sauce over the cooked samp, add the parsley and mix through.
- Serve hot with the lamb shank potjie.
Chilli and garlic rubbed T-bone served with cowboy butter and sweet potato wedges
- Rub the steaks with the pepper, garlic salt and chilli. Leave aside. 2. 3. 4. 5. 6. 7.
- Mix the butter, garlic, red onion, parsley, horseradish, mustard, lemon zest and juice together and season to taste.
- Place the butter on a piece of cling wrap and roll into a sausage shape. Place in the fridge.
- Place the sweet potato halves on a prepared baking sheet, drizzle with olive oil and season to taste.
- Roast in the oven untill golden brown and cooked.
- Grill the steaks on a high heat over the braai until well charred.
- Serve the steaks with slices of the butter and the sweet potatoes.