KUDU Grills inventor and founder Stebin Horne cooks his favorite Lamb Neck Potjie recipe in the KUDU Dutch Oven.
The Ingredients:
4 tbsp oil
2 lb lamb neck pieces
Salt and pepper
baby onions, peeled
2 garlic bulb, cloves separated and peeled
4 tbsp coriander seeds, roughly crushed
2 tbsp cumin seeds
2 tbsp tomato paste (optional)
2 sprigs rosemary
4 sprigs thyme
250ml beef stock
250ml red wine
300g fingerling potatoes, halved
4 carrots, peeled and cut into chunks
Whole Mushrooms
30g coriander, chopped
Process:
Heat oil in the Kudu Potjie over the fire.
Season the lamb generously with salt and pepper, then brown in the hot oil and remove.
Add the baby onions then cook until onions are browned.
Add Lamb back and cover with stock and red wine.
Layer the potatoes on top, followed by the mushrooms and carrots then season with salt and pepper - do not stir again
Place the lid on top then leave to simmer gently for 2-3 hours or until the meat is tender - test this by piercing the meat with a knife, but DO NOT stir the potjie during cooking. You may need to add extra stock during cooking.
Get your KUDU Potjie/ Dutch Oven via kudugrills.com/product/kudu-d...
9 фев 2021
