Your Chai Tea Lamb Recipe!
Rooibos Chai Lamb Potjie
- 2kg lamb knuckle pieces
- 125ml flour
- 5ml salt
- 5ml black pepper
- 30ml olive oil
- 2 onions, chopped roughly
- 4-5 small sticks of celery, chopped roughly
- 30ml butter
- 600ml My T Chai Rooibos Chai (make a strong 3 teabag brew in 600ml boiling water and let stand for at least 5 min)
- Tablespoon of Herbs: a heaped tablespoon of a selection of or all of the following: Thyme, Rosemary, Oreganum
- 2 bay leaves
- 250g green beans, topped and tailed
- 250g baby carrots
- 250g baby potatoes
Start with preparing the fire, making sure that you have enough coals to cook a potjie for around 3 hours. Much like drawing tea, to get the best out of this recipe requires time.
Next, let’s seasoning the flour with salt and pepper and then gently use the mix to dust the pieces of lamb knuckle. Once the meat is covered, shake off any excess flour.
In a medium sized, cast iron potjie, heat the olive oil and fry the lamb until golden brown on all sides. Remove and keep aside until needed, have a cup of tea at this point, relax a bit.
Add the onions and celery to the potjie and fry in olive oil and butter. Return the meat to the potjie, and add the special ingredient, your Rooibos Chai tea. Also the opportune time to throw in your herb selection. Close it all in with a tight fitting lid and cook over the fire for about one and a half (90min)hours until the sauce is thick and the meat starts to soften but not fall from the bone. Take a deep breathe, smells good right?
Add in the baby potatoes, season with pinch of salt and black pepper and cook tightly covered for another 30 minutes. Do not stir, it’s tempting, but let it lie. Add the baby carrots and cook for another 15 minutes, then add the green beans. Season again with a pinch of salt and black pepper and close the lid. Let that potjie cook for another 10 minutes.
Remove from the heat and stir gently using a big spoon. Check for seasoning and serve with basmati rice or couscous and enjoy your Chai infused meal.