Lamb, naartjie and date potjie

SERVES: 4 TIME TO MAKE: Less than 2 hours

Try this delicious recipe.




  • 1 kilogram lamb knuckle
  • 1 dash salt and milled pepper, or to taste
  • 1 drizzle PnP olive oil
  • 12 baby red onions, peeled
  • 4 PnP garlic cloves, sliced
  • 5 ml PnP ground cinnamon
  • 5 ml PnP ground coriander
  • 1 half grated naartjie peel, thinly sliced, (reserve naartjie for serving)
  • 500 grams PnP mini Italian tomatoes
  • 8 PnP dates, pitted and quartered
  • 500 ml lamb stock
  • 3 orange sweet potatoes, peeled and cut into chunks

For serving

  • 45 ml PnP chopped mint
  • 15 ml naartjie zest
  • 100 grams PnP pomegranate rubies
  • 1 cup PnP white rice, steamed or couscous for serving


  • Heat a potjie over medium coals. Season meat and brown in a glug of oil.
  • Add onions, garlic and spices and fry for another 2 minutes.
  • Toss in naartjie peel, tomatoes and dates and stir to combine.
  • Add stock, cover and simmer over low coals for 11/2 hours or until meat is almost tender (you may need to add a little more stock).
  • Add sweet potatoes and cook until tender. Season well.
  • Break naartjie into segments and caramelise in a little oil.
  • Toss naartjie, mint, zest and pomegranate together.
  • Scatter over potjie before serving.