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1
1.
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2
Trim all the fat off the leg.
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3
2.
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4
Make small cuts in the leg with a knife and stretch these cuts by pushing a finger in each cut 3.
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5
Fill each cut with the cubed bacon 4.
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6
Rub the leg well with the coriander and the brown sugar 5.
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7
Marinade the leg in the wine overnight 6.
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8
Melt the butter in the Potjie while the fire is still burning and brown the leg slightly on all sides 7.
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9
Add the rosemary and 50ml of the wine marinade 8.
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10
Cover with the lid and allow the Pot to simmer for at least 1.5 hours or until the leg is half done 9.
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11
Ensure that the coals are not too hot and turn the leg regularly adding some more wine marinade and not more than half of the sour cream 10.
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12
Add the dried fruit, cover with the lid and allow the Potjie to simmer for 30 minutes 11.
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13
Layer the veggies as they appear in the recipe and season with the salt and pepper 12.
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14
Add the remaining sour cream, cover with the lid and allow the Potjie to simmer for a further hour 13.
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15
When the leg is done, add the jam, cover with the lid and wait until the jam has melted The Potjie is now ready to be served.
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16
Remove the leg and carve it in slices Add the flour to the sauce and stir until ready
