Lamb Potjie

South African

• 1 lb lamb, cut up in big chunks
• 2 tbs flour
• 1 cup stock
• 1 cup red wine
• ​1 onion, chopped

• 5 cloves garlic, crushed
• 5 sprigs of rosemary
• 5 sprigs of thyme
• 5 bay leaves
• vegetables, chunks (such as pumpkin, potatoes, carrot, etc)

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1. Toss lamb in flour, salt, and pepper
2. Brown in hot oil or butter
3. Add stock, wine, onion, garlic, and herbs
4. Stew on low heat without stirring or moving for an hour and a half
5. Add more liquid if reduced too much
6. When lamb is soft, add vegetables, cover, and cook 30 minutes​