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:Â 30 mins
- Cook:Â 2 hrs
- Yields:Â 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:
- Heat a little oil in the potjie, add neck and brown on all sides.
- Remove and arrange in the centre of a flat-bottomed potjie.
- Repeat this with the lamb and pork knuckles, placing the lamb in a circle around the neck, then the pork knuckles around the outside edge.
- Place whole small onions on top and sprinkle with salt.
- Pour in hot meat stock to almost cover meat.
- Arrange vegetables on top in layers: carrots, potatoes, then green beans.
- Cover with lid and allow to simmer.
- As soon as the potato is almost soft, arrange a layer of baby marrow and then a layer of mushrooms on top.
- Simmer for about 10 minutes.
- Braise onion and tomato in smaller potjie.
- Add remaining ingredients, except parsley.
- Simmer for 15 minutes.
- Spoon over vegetables in flat-bottomed potjie and allow to simmer through.
- Sprinkle with parsley and serve.Â
Source:Â https://braaiculture.com/recipe/boland-lamb-potjie/