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KAROO LAMB POTJIE

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THE POTJIE:
Oil for frying
2 onions, peeled and chopped
2 stalks celery, chopped
2 large carrots, peeled and chopped
3 whole cloves
1 stick cinnamon
5 anchovy fi llets, chopped
3 cloves garlic, chopped
3 sprigs fresh rosemary, chopped
2 bay leaves
¼ cup cake fl our
2 bottles Darling Brew Gypsy Mask, or a similar red ale
2 tins (400g each) chopped tomatoes
200g portobello mushrooms, halved
4 large jewel (orange) sweet potatoes, washed and cut into chunks

THE BRAAI:

2kg lamb knuckle
Oil for drizzling
Sea salt and freshly ground black pepper

 

THE DUMPLINGS:

500g cake fl our, plus extra for the work surface
2 tsp baking powder
1½ tsp salt
100g butter, cubed
1 tbsp chopped fresh chives
1 tbsp chopped fresh fl at-leaf parsley
1¼ cups cold water