Stephens Banting Potjie

Ingredients:

800g fatty bone in lamb OR even beef.

2 large onions

2 cloves garlic

1 TSP salt (more if required and to taste)

1 TBS coriander ground

1 TBS paprika

1 TBS mixed herbs

1 TBS origanum

1 tin chopped tomatoes

1 cup red wine

1 punnet patty pans

200g baby carrots

100g green beans

1/2 punnet baby marrow

A few baby onions

Method:

You can make this in a potjie pot, normal pot or pressure cooker.

First, chop the garlic and onion and set aside.

Wash and chop the vegetables into chunks and set aside.

Brown the stewing lamb, allowing some of the fat to render out.

Add onions and garlic as well as herbs and spices.

Fry until onions are wilted.

Add back the meat.

Add the wine to the pot, as well as the tinned tomatoes and stir to combine.

Allow to cook, covered, around an hour in a potjie pot depending on meat used. Tougher meat requires longer cooking but feel it until its to your desired doneness. 

Add vegetables to the top and cook, covered, for an additional 30-40 minutes.

Serve warm.