Shoulder chops, be they from a dainty springbuck or an old kudu bull, slow cooked in a potjie together with a couple of vegetables are always tasty. The anchovy adds a flavour and fullness to the dish without any fishy taste.
INGREDIENTS
For the Chops:
› At least one shoulder chop per person, plus a few extra› 2–3 onions, chopped› 2 stalks celery, chopped› 2 cloves garlic, chopped› 2 carrots, sliced› 2 cups white wine› 2 anchovies, chopped› olive oil› salt and pepper
For the Vegetables:
› 3 tablespoons olive oil› 1 aubergine, cut into chunks› 8 baby marrows, sliced› 1 red onion, cut into wedges› 4 garlic cloves, smashed and roughly chopped› 200g cherry tomatoes› 1 teaspoon dried oregano› 1 tablespoon dried thyme parsley for garnishing› 1 packet of…
