Inspired by Siba Mtongana
Spiced lamb shank potjie with butter beans
Lamb shanks simmered with warm spices, tomato and butter beans until meltingly tender. Pot, fire and patience.
Ingredients
- 2 lamb shanksFrom our counter: Lamb Shanks x2 →
- 1 onion, chopped
- 3 cloves garlic and a thumb of ginger, grated
- 2 tsp each of ground cumin and coriander, 1 tsp smoked paprika
- 1 cinnamon stick
- 1 tin chopped tomatoes
- 500ml lamb or beef stock
- 1 tin butter beans, drained
- Fresh coriander to serve
Method
- Brown the shanks well in oil in the potjie (or a heavy pot), then lift them out.
- Soften the onion, garlic and ginger, then add the spices and fry for a minute until fragrant.
- Return the shanks with the tomatoes, stock and cinnamon. Cover and simmer over low coals or a low heat for 2½ to 3 hours.
- Add the butter beans for the last 20 minutes.
- Scatter with coriander and serve with pap or rice.
Butcher's tip
Do not stir a potjie. Shake the pot gently instead, so the layers stay intact.
