Lion Sands - Gemsbok Potjie with Sweetcorn Fritters:

Boma dinners at Lion Sands cannot be described, they must be experienced. The chefs cook under the stars with the guests almost drooling over the fires. One of our favourites is the Gemsbok potjie - YUM!

Ingredients:

2 kg (± 4½ pounds) deboned Gemsbok, cut into small blocks
(kudu, springbok or impala also work really well)
1 kg (± 2.2 pounds) beef shin (shank, knuckle-bone), cut into slices
75 ml (5 tablespoons) cake-flour
15 ml (1 tablespoon) salt
Freshly ground black pepper (to your taste)
3 ml (a pinch) graded nutmeg

5ml braai spice

5ml curry spice
1 can (± 400 ml) mushroom soup
1 litre (4 cups) apple juice
250 ml (1 cup) dry white wine
4 potatoes, cut into small blocks
5 carrots, sliced
4 onions, sliced
1 butternut squash, sliced
4 peeled tomatoes, coarsely chopped

MethodBraai the meat in a heated "potjie" until brown.
Add cake-flour, soup and flavouring substances .
Heat the apple juice and wine in a small pan and pour it over the meat.
Put on the lid and simmer for 3-4 hours,
Put the vegetables in layers on top of the meat,
Put on the lid and simmer for another half an hour.

Serve hot, straight from the pot.

Sweet Corn Fritters: 360 g (750 ml/3 cups) self-raising flour
7 ml (½ tea spoon) salt
375 ml (1½ cups) milk

410g Tinned Sweet Corn

Method
Mix all the ingredients together. Heat oil in a pot. Drop balls of the sweetcorn batter into the oil. The fritters are ready when golden brown. Remove from the oil with a slatted spoon and drain on paper towel.