A Fantastic Lamb Potjie
There is no denying that a potjie is a great social event and while it is great for those chilly winter days, it can be enjoyed on any day of the year.
Here is a great recipe ad a few tips.
Ingredients:
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
Method:
- 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.
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.
Source: justeasyrecipes.co.za
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