“This is an amazing recipe for the Big Green Egg as the smoke imparts a fantastic flavour into the stew, so leave the lid of the pot off for half the cooking time at the end; doing this also helps to thicken the stew nicely.” Peter Tempelhoff, Relais & Châteaux Grand Chef.
- 2 large onions, chopped
- 25ml sunflower oil
- 15ml black pepper corns
- 15g ground ginger
- 4 cardamom pods
- 2 cinnamon sticks
- 5ml whole cloves
- 820g can whole peeled tomatoes
- 40g tomato paste
- 1kg lamb knuckles
- 2 med potatoes peeled and 1cm dice
- Salt, freshly ground black pepper and brown sugar to taste
Place onions, peppercorns and oil into a flat bottomed potjie and place on the grill of the egg. Sautee until the onions are golden brown and add all the spices, the tomato paste and the tinned, bring up to the boil, add the knuckle at this stage and stir through. Remove the pot and the grill and place the plate setter in place, place the potjie on the plate setter with the lid in place. Close The Big Green Egg and set it to 140C. Cook the stew for 90minutes, stirring 2-3 times through the cooking process. Taste the stew and adjust with salt, pepper and brown sugar, add the potatoes. Continue to cook with the lid off until the potatoes are done. Remove from The Big Green Egg and garnish with chopped parsley and serve at once with rice.