Lamb Potjie - Sarah Graham Food

Ingredients

• 2 kg lamb knuckles (trimmed of excess fat)
• 300ml tomato sauce
• 3 onions, chopped
• 1 large chilli, chopped
• 50 ml olive oil
• 400ml red wine
• 2 tsp chicken or veg stock powder
• 2 sprigs fresh rosemary
• 2 bay leaves
• 500g baby potatoes, peeled and cut in half
• 6 cloves garlic cut into long slivers
• 6 large carrots, peeled and cut into thin rings
• 1 red and 1 yellow pepper deseeded and cut into thick strips
• 1 egg plant, cubed
• Half cup chopped parsley
• 250g large brown mushrooms, quartered
• Salt and black pepper