- 1 kg chopped lamb neck
- 1 kg sliced lamb shank
- 3 x large onion, sliced
- 3 x large potatoes, cut into chunks
- 250g large mushrooms, sliced
- 250g small carrots
- 250g baby marrows
- 250g mini corn
- 50g brown onion soup powder
- 10ml dried rosemary
- 10ml salt
- 200ml beef stock (1 tablespoon beef extract dissolved in water)
- 250ml red wine
- 250ml Ideal milk
- 250ml chutney
- 1 heaped tablespoon medium curry
- 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 and shanks in the heated potjie and brown. 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.
- Add mushrooms, baby marrows and mini corn. Simmer for 30 minutes.
- Mix sauce ingredients and add to potjie, leave to simmer for an additional 15 minutes.
MEGAMASTER RECIPE TIPS
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.
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.
If you want to change things up a bit, turn this recipe into a beef goulash by simply swapping out the lamb for beef.