This is very South African, almost like a braai as it also involves a fire and a cooler box, family and friends and the odd argument or two about who is stuffing up the potjie by stirring it or adding too much sauce (or is this just my family?). But there is no denying that this is a great social event and while a potjie is great for those chilly winter days, it can be enjoyed on any day!
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Lamb Potjiekos
Ingredients
Scale
- oil
- 800g lamb
- 2 onions, chopped
- 5 carrots, sliced
- 1 bunch green beens, cut in half
- 10 patti pans
- 250g mushrooms (1 punnet)
- 10 baby potatoes, peeled
- 3 mielies, each mielie cut in 3 pieces
- salt and pepper
Instructions
- Heat the oil in a large, heavy black pot and fry the meat and onions until brown. Season to taste while frying.
- Add enough water to cover the meat (and a touch of red wine if you prefer), lower the heat and let the meat simmer for about 60-90 minutes (until tender).
- Add the potatoes and mielies (and any other veggies that take a long time to cook).
- Make a mix of mushroom and brown onion sauce, add a bit of chutney and add this to the pot (just enough to cover the meat). Close the lid and leave to simmer.
- When the first set of veggies are halfway done, add the green beans, patti pans and mushrooms – arrange these in layers over the other veggies. Add a bit of salt and more sauce if necessary.
- Serve with rice or samp.
Notes
3 Potjie secrets:
- Don’t stir the pot. Ever. You are allowed to move things around ever so slightly but never stir!
- Always make sure there is enough liquid at the bottom of the pot – just enough to cover the meat.
- There is a difference between a potjie and a stew – don’t mix everything together, it shouldn’t look like a stew once you’re done! The meat etc. should be at the bottom with the veggies in layers – steamed to perfection. The veggies should be soft but still firm.
