500 g lamb shank, sawn into slices
500 g breast of lamb, sawn into portions
2 large onions, sliced
2 cloves garlic, chopped
1 piece root ginger, peeled and chopped
2 whole cloves
1 stick cinnamon
1 chilli, seeded and chopped
4 cardamom pods, crushed
1 bay leaf
1 small piece lemon rind
500 g – 1 kg pumpkin, peeled and sliced
Knobs of butter
50 ml meat stock or hanepoot wine
Heat potjie until smoking hot, add meat and brown without oil or butter.
Remove meat and set aside.
Add onion and garlic and sauté in rendered fat until transparent.
Arrange meat on top of onion and garlic.
Add ginger, cloves, cinnamon, chilli, cardamom, bay leaf and lemon rind.
Arrange pumpkin on top of meat and dot with butter.
Pour heated stock or wine over, cover with lid and simmer very slowly for 1.5 – 2 hours or until meat is tender.
Serve with rice.