A South African pot

Serves 6

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• 45 ml (3 tbsp.) olive or avocado oil
• Salt and ground black pepper
• 1.5 kg leg of lamb (without shank)
• 60 ml (¼ c) brandy
• 20 cloves garlic, peeled
• 250 ml (1 c) stock
• 250 ml (1 c) red wine
• 2 handfuls of butter nut, cut into squares
• 2 handfuls sweet pottp, cut in squares
• 1 handful of soft, dried apricots
• Handful of parsley

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1 Heat half the oil in a pot and fry the salt-and-pepper flavored leg of lamb until golden brown on all sides.

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2 Heat the brandy and pour it over the shoulder in the socket. Light with a match (be careful, the flames can burn high). Let the meat burn.

3 Add the garlic and rosemary to the meat in the pot, then add the stock and red wine. Cover and simmer for about 3 hours.

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4 Pack layers of butternut, sweet potato and apricots on top.. Cover and simmer for 30-60 minutes or until done.

5 Mix the parsley through and serve.