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Boland Lamb Potjie

By Mandy  

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

Ingredients

Cooking oil to brown meat

8 neck of lamb slices, 15 mm thick

8 lamb knuckles, 15 mm thick

8 pork knuckles, 15 mm thick

8 small onions

10 ml salt

Meat stock

8 carrots, each cut into 3 pieces

3 large potatoes, cubed

24 young green beans, halved

6 baby marrows, each cut into 3 pieces

250 g button mushrooms

2 large onions, finely chopped

6 large ripe tomatoes, skinned and diced

2 – 3 cloves garlic, thinly sliced

2 – 3 drops Tabasco sauce

15 ml soy sauce

15 ml Worcestershire sauce

Freshly ground black pepper to taste

1 stalk celery, cut into 5 mm pieces

Coarsely chopped fresh parsley

Directions

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.

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