2 kg leg of lamb
4 cloves garlic, slivered
15 ml chopped root ginger
4 cardamom pods
5 black peppercorns
5 whole allspice
5 ml ground coriander
1 bay leaf
5 ml grated lemon rind
100 ml lemon juice or wine vinegar
15 ml butter
15 ml cooking oil
1 large onion, chopped
200 ml meat stock
50 ml hanepoot or white
7 ml salt
125 ml seedless raisins
8 pickling onions
6 medium carrots
3 stalks celery, cut into pieces
Remove gland from leg.
Make tiny cuts in the meat and insert garlic.
Use a pestle and mortar to grind ginger, cardamom, peppercorns, allspice, coriander, bay leaf and lemon rind into a paste.
Mix with lemon juice or vinegar.
Place meat in a glass or enamel dish, pour marinade over and marinate in refrigerator overnight.
Dry leg with paper towelling.
Heat butter and oil in potjie and brown meat on all sides.
Add onion and sauté until transparent.
Heat stock, wine and salt and pour over meat.
Sprinkle raisins over.
Heat remaining marinade and add.
Cover and simmer for 1.5 – 2 hours or until meat is nearly tender.
Add remaining vegetables, replace lid and simmer for a further 30 minutes.
Add more meat stock during cooking process if necessary.