OnTap Magazine

Drizzle tha lamb with oil and season well with salt and pepper. Braai over hot coals until the exterior is well caramelised. Set the meat aside in a dish. To make the potjie, preheat a number three potjie with the oil over medium-high heat coals. Add the onions, celery, carrots, cloves and cinnamon. Fry until the vegetables begin to soften and brown. Add the anchovies, garlic, rosemary and bay leaves and fry for a few minutes until fragrant. Add the flour and fry for a minute, pour in the beer to deglaze the pot, add the tomatoes and the meat along with any resting juices. Give it a good stir to combine. Cover and simmer for two hours. At the two-hour mark, add the mushrooms and sweet potatoes, cover and cook for another 30 minutes. To make the dumplings, mix the flour, baking powder and salt in a large bowl. Rub the butter into the flour, then stir in the herbs. Pour in the water and mix well until the dough comes together. Turn out onto a floured surface. Break off golf ball-size pieces and roll into balls. After 30 minutes, remove the pot lid and place the dough balls on top of the stew. Replace the lid, spread some coals over the top of the lid and cook for another 30 minutes. Remove the pot from the heat and let it rest uncovered for at least 10 minutes. While the dumplings are cooking, make the salsa verde (see below). Add all the ingredients to a bowl and whisk well to combine. Serve with the potjie. Beer pairing Darling Brew Gypsy Mask. We like to think it’s the amber malt reflecting the copper hues in a dusty Karoo sunset that make this pairing, but really it's the nutty, malty sweetness complementing the earthy flavours in this heartland dish. This recipe was taken from Pots, Pans & Potjies (Penguin Random House), the latest beer and food book from Greg and Karl, AKA Beer Country. METHOD SALSA VERDE Salsa verde is a classic green sauce that adds a vibrant punch to just about anything. This is a great base recipe, but feel free to tinker and find what works for your potjie or dish. INGREDIENTS 1 cup olive oil 4 anchovy fillets, finely chopped 2 tbsp red wine vinegar Zest and juice of 1 lemon A big handful of fresh, flat-leaf parsley, chopped A big handful of fresh chives, chopped 2 sprigs of fresh rosemary, chopped 1 tbsp baby capers 2 tsp Dijon mustard 1 clove garlic, chopped Sea salt and freshly ground black pepper ontapmag.co.za | Spring 2022 | 31