Back to Africa tonight for Potjiekos and Oshifima . Lamb stew with porridge. I'm usually pretty enthusiastic whenever a recipe calls for lamb and tonight was no exception. Lamb, tomato paste, tons of spices and raisins...how can that be bad? Of course I'm not replicating the recipe exactly --Potjiekos is cooked outside in a cast iron, three-legged pot over an open flame. (I'm pretty sure there are city codes preventing me from this so instead I'm cooking in a dutch oven on the stove.)