Lamb Potjie
There are many Potjie recipes available, and just about anything can be cooked in this versatile pot.
Ingredients
- 1 kg lamb cut into cubes about 2/12 to 3 cm
- 1 tablespoon oil
- 2 large onions sliced
- 12 new baby potatoes
- 10 peeled baby carrots
- 1 large leek sliced
- Whole small courgettes or zucchini quantity about 6 or 8 depending on the size
- 250 ml meat or vegetable stock
- 1 ½ teaspoons salt
- 1 teaspoon garlic salt
- 2 tablespoons Worcestershire sauce
- 2 ½ teaspoons lemon juice
- Dried Rosemary about a teaspoon and the same quantity of dried thyme.
- 1 teaspoon sweet Paprika
- 1 tablespoon mushroom powder
- 1 tablespoon flour or gravy powder
Instructions
- Heat the oil in the pot and fry the onions until glazed.
- Move the onions to one side, add the meat and place the onions on top.
- Brown the meat to seal and then allow to simmer for approximately half an hour.
- Add all the vegetables.
- Mix all the remaining spices and sauces (not the thickener or mushroom powder) together with half the stock and add to the potjie.
- Cover and simmer for about 90 minutes.
- Mix the remaining stock with the thickening powders and add and simmer for a further 20 minutes.
Notes
Delicious served with rice or couscous and a fresh salad.