This is a traditional northern Namibian dish that can be made with bush meat, lamb or goat. Traditionally, lion-bush berries are used as a flavoring and the meat is cooked in a pit dug into the earth.
If this is not practical depending on where you are, then use a barbecue. As a last resort use an oven.
- 1 large leg of lamb.
- 1 head of garlic, peeled and slivered.
- 1 large bunch of fresh rosemary.
- Handful or green peppercorns and pomegranate seeds (lion-bush berries would manually be used).
- Olive oil.
- 8 dried anchovies (or anchovies in oil, drained).
Mark in large number of puncture holes all over the meat. Stuff the berries, garlic rosemary and anchovies into these holes so that the meat is completely studded.
Wrap the meat in several layers of aluminum foils in all directions. Place the lamb on a hot barbecue. Leave to cook for at least 3 hours. At the end of this, unwrap the lamp and carve. Serve with sweet potato mash and roasted vegetables such as squash, pumpkin and deep fried okra.