Lamb Potjie

Total Time: 3 hours

Prep Time: 20 minutes

Cook Time: 2.5 - 3 hours

Servings: 6 people

Suitable For: Every South African

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You haven’t tasted South Africa’s best until you’ve eaten a lamb potjie. Infused with rosemary, red wine, and evaporated milk, our version of lamb neck potjie is sure to become your firm favourite. In fact, you’re unlikely to do your potjies any other way after you’ve tasted this one!

Ingredients

1 kg chopped lamb neck
1 kg sliced lamb shank
3 large onions, sliced
3 large potatoes, cut into chunks
250 g large mushrooms, sliced
250 g small carrots
250 g baby marrows
250 g mini corn
50 g brown onion soup powder
10 ml dried rosemary
10 ml salt
200 ml beef stock (1 tablespoon beef extract dissolved in water)
250 ml red wine

FOR SAUCE

250 ml Ideal milk
250 ml chutney
1 heaped tablespoon medium curry

Instructions

Light your fire. It will take a while for the coals to get ready, so get it going before you start preparing your ingredients. If you’re using a gas braai, preheat your braai to 180° C. Keep your braai lid closed to avoid losing the heat.
Heat your oil in your potjie pot.
Once the oil is hot, sauté sliced onions until golden brown. Remove the onions and set them aside.
Place lamb neck and shanks in the heated potjie and brown them. Add salt and rosemary.
Once the meat is well-browned, add onions, red wine, and beef stock. Leave to simmer for 1 hour, 15 minutes.
Add potato chunks, carrots, and brown onion soup powder. Simmer for 30 minutes.
Mix the sauce ingredients and add to the potjie, then add mushrooms, baby marrows, and mini corn. Simmer for 10-15 minutes.
Enjoy with samp mielies.

MEGAMASTER RECIPE TIPS

Tip 01

With such a long cooking time, it’s important to layer your ingredients. The meat, which needs the longest cooking time, should lie at the bottom of the pot, closest to the coals. Your vegetables should be layered above that, with the softest ones at the top.

Tip 02

The secret to a flavoursome potjie is the time it takes to cook, which allows the flavours to mature. So, make sure you keep your coals alive, but small. If the pot gets too hot underneath it will burn the food.

Tip 03