Name: Spicy tshotlho
Prep time: 20 min
Cook time: PT2½M
Total time: 22 min
Yield: 8 servings
Cuisine: Main Meals
Ingredients: For the spice mix, combine: ,mild masala 1½ T,paprika 1T,dried oregano 1 T,ground allspice 1 t,ground coriander 1 t,onion powder 1t,garlic flakes 1 t,salt 1 t,freshly ground black pepper, to taste ,For the beef: ,beef brisket, cut into 2–3 large pieces 1.5 kg,canola oil 4 T,garlic, finely chopped 4 cloves,onion, finely chopped 1,orange juice 2⁄3 cup,lime juice 2T,chopped tomatoes 1 x 400 g can,beef stock 2 cups,sea salt and freshly ground black pepper, to taste

Home
recipe-guide
South African recipes

Beef recipes

Spicy tshotlho

2½ hours

Fridge dessert

Classic Cremora tart

Christmas recipes

Uphuthu with black quinoa

30 minutes

South African

Herb salt

Cocktail recipes

The Peppermint Crisp don pedro

South African

Morogo dumplings

20 minutes

Cabbage recipes

Goat and cabbage stew

1½ hours

Fish recipes

Pilchard crispy rice

30 minutes

Biltong recipes

Biltong risotto

25 minutes

Beef recipes

Shisanyama-style chuck with harissa cauliflower salad

25 minutes

Braai recipes

Loaded boerie rolls with pineapple salsa

20 minutes

Braai recipes

Lamb knuckle potjie with grandma’s pot bread

2 hours

Lamb knuckle potjie with grandma’s pot bread

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours

Ingredients

1.5 kg lamb knuckle
sea salt and freshly ground black pepper, to taste
4 T olive oil
1 onion, chopped
2 t garlic, minced
½ green pepper, chopped
1 t ginger
2 t ground cumin
1 t smoked paprika
2 t Cape Malay curry powder
1 x 410 g can chopped tomatoes
2 cups chicken stock
6–8 baby potatoes, halved
2 sweetcorn, cut into sections
200 g baby carrots
chopped coriander, to garnish

For the pot bread:

900 g flour
10 g yeast
1 t salt
60 g sugar
3 cups warm water
butter, for greasing

Method

1. Season the lamb with salt and pepper, then heat the oil in a large saucepan and brown the meat. Remove from the pan.

2 Add the onion, garlic, green pepper and ginger and fry for 1 minute.

3. Add the spices and continue frying until fragrant.

4. Return the meat to the pan and add the tomatoes and stock. Cover and simmer slowly for 40 minutes.

5. Add the potatoes and sweetcorn and cook for 10–15 minutes, then add the carrots.

6. Simmer until the meat is tender and the vegetables are cooked. Serve with the pot bread.

7. To make the pot bread, combine the dry ingredients in a large bowl. Make a well in the mixture, then pour in the water while stirring to form a dough. Knead for 8 minutes until elastic.

8. Place dough into a greased bowl, cover, then allow to rise in a warm spot until doubled in size.

9. Grease a cast-iron pot and its lid with butter. Once risen, knock down the dough and place into the pot, cover and allow to rise a second time for 10 minutes. Place next to the fire and bake for 20–25 minutes.

Find more braai recipes here.

Photograph: Shavan Rahim
Production: Jacqueline Burgess

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Spicy tshotlho

Classic Cremora tart

Uphuthu with black quinoa

Herb salt

The Peppermint Crisp don pedro

Morogo dumplings

Goat and cabbage stew

Pilchard crispy rice

Biltong risotto

Shisanyama-style chuck with harissa cauliflower salad

Loaded boerie rolls with pineapple salsa

Lamb knuckle potjie with grandma’s pot bread

Lamb knuckle potjie with grandma’s pot bread

Ingredients

Method