On our rare family weekends, when we all drive from our faraway homes and meet somewhere in between, dad (that would be me) is required to cook lamb, at least once. So, even at the coast in Arniston, ...

Place hot coals beneath the potjie and when it is hot add the oil. When it is hot, brown the shanks one at a time, all over, then add all the browned shanks, the grated ginger, orange peel, and sage ...

You’ll need: 45ml vegetable oil; 1 onion, finely chopped; 2 cinnamon sticks; 3 whole cloves; 15ml medium curry powder; 10ml garam masala; 10ml fennel seeds; 5ml ground cumin; 5ml ground turmeric; 15ml ...

It’s cold, it’s the weekend, and nothing beats a good potjie bubbling over the coals while you wait with a drink in hand. Whether you’re cooking for the crew or making sure Monday’s sorted on the ...

In a large bowl mix together the flour, spices and rosemary seasoning. Mix the lamb neck with the flour and spices to coat then set aside. Heat the canola oil in a potjie pot over medium hot coals and ...

This was cooked outside in a traditional three-legged pot. If you don’t have one then use a cast iron or heavy-based pot on top of the stove. Sipho loves his potjie and enjoys making it once in a ...