Boland Lamb Potjie
October 4, 2018
A delicious lamb potjie with all the classic flavours you would expect in a potjie. It uses two different cuts of lamb and even some pork for extra flavour.
- Prep: 30 mins
- Cook: 2 hrs
- Yields: Serves: 6 to 8
1Heat a little oil in the potjie, add neck and brown on all sides.
2Remove and arrange in the centre of a flat-bottomed potjie.
3Repeat this with the lamb and pork knuckles, placing the lamb in a circle around the neck, then the pork knuckles around the outside edge.
4Place whole small onions on top and sprinkle with salt.
5Pour in hot meat stock to almost cover meat.
6Arrange vegetables on top in layers: carrots, potatoes, then green beans.
7Cover with lid and allow to simmer.
8As soon as the potato is almost soft, arrange a layer of baby marrow and then a layer of mushrooms on top.
9Simmer for about 10 minutes.
10Braise onion and tomato in smaller potjie.
11Add remaining ingredients, except parsley.
12Simmer for 15 minutes.
13Spoon over vegetables in flat-bottomed potjie and allow to simmer through.
14Sprinkle with parsley and serve.