Traditional South African lamb potjie! I have made many potjies over the fire but this particular recipe has stood out for me. The lamb is slow cooked first so it melts in your mouth and each veggie is layered over upon layer according their cooking time. The addition of the sauce at the end makes this a winner potjie.
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INGREDIENTS:
1 kg chopped lamb neck
2 x large onion, sliced
3 x large potatoes, cut into chunks
250g large mushrooms, sliced
250g carrots sliced
250g baby marrows
250g mini corn
50g brown onion soup powder
2 sprigs of chopped fresh rosemary
2 sprigs of thyme
10ml salt
3 sachets beef stock
250ml hot water
250ml red wine
125ml Ideal milk
4 tbsp chutney
1 heaped tablespoon medium curry powder
METHOD:
Place your potjie pot over prepared coals and heat oil. Once the oil is hot, sauté sliced onions until golden brown. Remove the onions. Place lamb neck in the heated potjie and brown. Add salt, thyme and rosemary.
Once the meat is well-browned, add onions, red wine, water and beef stock. Leave to simmer for 1 hour, 15 minutes.
Add potato chunks, carrots and brown onion soup powder. Simmer for 45 minutes.
Add mushrooms, baby marrows and mini corn. Simmer for 30 minutes.
Mix together the chutney and ideal evaporated milk and add to potjie, leave to simmer for an additional 15 minutes and serve!
Enjoy your Traditional South African lamb potjie.
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