LAMB POTJIE

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!

Total Time: 3 hours Prep Time: 20 minutes Cook Time: 2.5 - 3 hours

Servings: 6 people Suitable For: Every South African

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

INSTRUCTIONS

1. 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.

2. Heat your oil in your potjie pot.

3. Once the oil is hot, sauté sliced onions until golden brown. Remove the onions and set them aside.

4. Place lamb neck and shanks in the heated potjie and brown them. Add salt and rosemary.

5. Once the meat is well-browned, add onions, red wine, and beef stock. Leave to simmer for 1 hour, 15 minutes.

6. Add potato chunks, carrots, and brown onion soup powder. Simmer for 30 minutes.

7. Mix the sauce ingredients and add to the potjie, then add mushrooms, baby marrows, and mini corn. Simmer for 10-15 minutes.

8. Enjoy with samp mielies.