Soul food at its best – a hearty and flavourful stew wonderfully enriched with the distinctive flavour of rooibos tea. In South Africa, potjiekos, literally translated as ‘small pot food’, is a stew prepared outdoors and includes meat, vegetables, starches like rice or potatoes, all slow-cooked with Dutch-Malay spices.
Soak the prunes in 125ml of the rooibos liquor.
Heat the oil in a large saucepan and sauté the onion until soft and light brown in colour. Remove from the saucepan and set aside.
Fry the lamb in some oil in the same saucepan, until browned. Return the onions to the meat then add the peppercorns, allspice, cloves and cinnamon stick and sauté for a further 1-2 minutes.
Add the remaining rooibos liquor and vinegar to the pan. Cover and simmer for 2½ hours.
Season with salt and pepper, then add the potatoes and cook until they are almost tender. Then add the soaked prunes, courgettes and squash and simmer until meat and vegetables are tender.