We can’t think of a better way to spend Sunday than relaxing with loved ones around the braai and enjoying this lamb and brinjal potjie! Paired with some homemade bread, this meal is perfect for sharing.

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
1 kg lamb goulash
3 tbsp flour
2 tbsp vegetable oil
1 onion, diced
2 cloves garlic, crushed
800 g tin whole tomatoes
2 cups red wine
2 tbsp brown sugar
Handful parsley, chopped
2 brinjals, sliced lengthwise into thin strips

METHOD
1. Toss the lamb with flour and season with salt and pepper.
2. Heat 1 tbsp oil in a potjie and brown the meat. Remove from the pot and set aside.
3. Add 1 tbsp oil and fry the onion and garlic for 5 minutes.
4. Add the tomatoes, wine and sugar and bring to a simmer. Add the meat and simmer for 25–30 minutes, until reduced. Then add the parsley.
5. Brush the brinjals with oil and braai until soft and golden.
6. Serve the potjie topped with the braaied brinjals.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za