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SCMP Reporter

Lamb shin potjieskos

Ingredients

500 grams of boneless lamb shin, cut in cubes

100 grams smoked bacon, diced

20 grams bread flour

2 tsp butter

2 tsp olive oil

6 cloves garlic

1 litre brown meat stock or canned beef broth

100ml red wine

100ml sherry

50 grams tomato paste

2 bay leaves

10 black peppercorns

Rosemary, thyme and Italian parsley

Leeks, carrots, potatoes, celery, yellow squash, zucchini - cut in chunks

20 button mushrooms, halved or quartered

4 vine-ripened tomatoes

4 red bell peppers, seeds removed and halved or quartered

4 fresh chillies, or to taste

Seasonings (to taste):

Salt, mild curry powder, cloves, cinnamon sticks, turmeric powder

Method

Step 1: Cook the bacon until its fat has rendered out. Add the butter and olive oil to the pan and heat. Dredge the pieces of lamb in the flour and brown on all sides in the fat - do not crowd in the pan (you may have to brown the meat in batches). Add the tomato paste, bay leaves, garlic, peppercorns and herbs to the pan and mix well.

Step 2: Stir in some of the beef broth - don't add too much at once, just enough to keep it moist. Add the broth, red wine and sherry as necessary as the stew simmers and absorbs the liquid.

Step 3: After the meat has been simmering, add the vegetables according to how long they'll need to cook: hard vegetables (potatoes, carrots) first, then celery, leeks, squash and zucchini, mushrooms, tomatoes, peppers and chillies. Stir in the seasonings to taste.

Step 4: Cook over low heat until the meat is tender and the vegetables are soft. Season to taste.

With this stew, Kubisz suggests serving a South African pinotage or a cold Castle Lager beer.



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