Leg of Lamb Potjie

• 4-3/8 lb. leg of lamb
• 8-7/8 oz. bacon, cubed
• 10-5/8 oz. baby carrots, peeled
• 8 md. potatoes, peeled and halved
• 10-5/8 oz. brussell sprouts
• 1/8 qt. ground coriander
• 1/8 qt. brown sugar
• 1 bottle dry red wine
• 1/8 qt. butter
• 1/8 qt. dried rosemary
• 1/4 qt. sour cream
• 5-1/3 oz. dried peaches
• Salt and pepper to taste
• 1/8 qt. apricot jam
• 1/8 qt. cake flour

1. 1.
2. Trim all the fat off the leg.
3. 2.
4. Make small cuts in the leg with a knife and stretch these cuts by pushing a finger in each cut 3.
5. Fill each cut with the cubed bacon 4.
6. Rub the leg well with the coriander and the brown sugar 5.
7. Marinade the leg in the wine overnight 6.
8. Melt the butter in the Potjie while the fire is still burning and brown the leg slightly on all sides 7.
9. Add the rosemary and 50ml of the wine marinade 8.
10. Cover with the lid and allow the Pot to simmer for at least 1.5 hours or until the leg is half done 9.
11. Ensure that the coals are not too hot and turn the leg regularly adding some more wine marinade and not more than half of the sour cream 10.
12. Add the dried fruit, cover with the lid and allow the Potjie to simmer for 30 minutes 11.
13. Layer the veggies as they appear in the recipe and season with the salt and pepper 12.
14. Add the remaining sour cream, cover with the lid and allow the Potjie to simmer for a further hour 13.
15. When the leg is done, add the jam, cover with the lid and wait until the jam has melted The Potjie is now ready to be served.
16. Remove the leg and carve it in slices Add the flour to the sauce and stir until ready

lamb, bacon, baby carrots, potatoes, brussell sprouts, ground coriander, brown sugar, red wine, butter, rosemary, sour cream, peaches, salt, apricot jam, cake flour

Taken from www.foodgeeks.com/recipes/20594 (may not work)