Go! Drive & Camp – September 2019

http://www.weg.co.za go! Drive & Camp^ September 2019 |^109

LAMBSHOULDERPOTJIEWITHCURRY
Soulfood

Goodlambdoesn’tneeda lotoffusswhen
youbraaiit,butthismelt-in-the-mouth
lambshoulderinitscurrysauceis simply
anabsolutedelight.

Ingredients
(enoughfor8)
1 lambshoulder– 1,2kg
1-2redchillies,coarselychopped
4 garliccloves,quartered
2-3tablespoonsmasalacurryspread
1 tablespoondesiccatedcoconut
3 onions,thicklysliced
cookingoilforbraaiing
2 bayleaves
1 bottle(330ml)beer
saltandfreshlygroundblackpepper
totaste
1 cupcoconutmilk

(^) 2 tablespoons lemon juice
Here’s how
1 Pierce the meat with a sharp knife all
over and squeeze the garlic and chilli
pieces into the cuts. Mix together the curry
paste and desiccated coconut and rub it
all over the meat. Refrigerate overnight.
(Remember to take it out the fridge
early enough the next day so it’s at room
temperature when you cook it.)
2 Light the fire and wait for moderate
coals. In the meantime, pack the onions
in a thick layer at the bottom of a black
potjie with a teaspoon of cooking oil and
the bay leaves. Now place the lamb on this
bed, pour the beer down the side of the
potjie and season to taste with salt and
black pepper.
3 Replace the lid and place the pot over
the coals – remember a few coals for the
lid. Braai the meat slowly for about three
hours or until the lamb is cooked and soft

• I prefer mine to not completely fall apart.
  (You can peep after an hour and baste the
  meat but try not to open the potjie too
  often.) Keep the coals going throughout.
  4 Stir in the coconut milk and heat
  through. Taste and season with the lemon
  juice, salt and pepper, and then serve with
  rice. Fresh coriander is an optional extra.

go! Drive & Camp says Much of the
success of this recipe depends on the
curry paste – choose one that is fragrant
or strong enough for your taste.

SALTYBACONBRAAIBROODJIES

Smokey,thebandit

Stretchsixstripsofbacontoflavoura whole

12 braaibroodjies!

Ingredients

(12sandwiches)

6 smokedbaconstrips

4 tablespoonsseasaltflakes

1 teaspooncorianderseed,crushed

a generouspinchofpepperand

dryoriganum

24 slicesplainwhitebread

softbuttertospread

3 tomatoes,thicklysliced

1 redonion,thinlysliced

1 largeblock(400g)whitecheddar,grated

(^) 1 small block (250 g) mozzarella, grated
Here’s how
1 Fry the bacon in a pan until crispy and
drain on kitchen paper. Crumb the now dry
bacon slices and place it in a spice grinder
or food processor with the salt, coriander,
pepper and origanum. Blitz until the mixture
is a coarse rub.
2 Spread 12 slices of bread with butter. Then
turn it over and build the sandwich on the
side that’s not spread: pack tomato slices
on all the slices, sprinkle with plenty of the
salty bacon rub, and then divide the onion
and cheese between the slices. Spread the
remaining slices with butter and close the
sandwich, butter-side on the outside.
3 Slowly braai the sandwiches over very
moderate coals – braai them slowly and
turn them regularly so that they get lovely
and golden brown on the outside, with the
cheese melting on the inside and the onion
tender and fragrant. Serve immediately
while^ still hot and the cheese pulls into
lovely^ strings.
go! Drive & Camp says The salty bacon rub
is delicious on anything from fried eggs to
popcorn! Feel free to experiment with it.