I have made this potjie 6 or 7 times and now I have a reputation amongst friends and family as a potjie king! Thank you! – Mark
Potjie No: 2 or 3 Pot guide
Serves: 6
Cooking Time: 2 hours
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Tips for a good bredie
- Use meat on the bone, as it has so much more flavour. Lamb knuckles and neck are great for bredies.
- Always brown the meat before slow-cooking (to seal, to give colour and to add flavour).
- Braise the onions well until they are completely soft to release all the natural sugars that make bredies so sweet and delicious.
- The use of spices such as coriander, nutmeg, cinnamon and cardamom is very traditional.
- Don’t cook with too much liquid/stock. It dilutes the flavour, so only add as you need.
- Cook slowly and gently in the potjie until the meat is tender (usually about 2 hours, but the longer the better).
- Use floury potatoes in bredies for the texture.
Ingredients
12 neck slices or thick rib lamb chops
15 ml butter
15 ml cooking oil
4 large onions, sliced
2 – 3 cloves garlic, chopped
6 large ripe tomatoes, skinned and chopped
10 ml salt
Freshly ground black pepper to taste
15 ml brown sugar
2 ml ground cinnamon
6 potatoes, peeled and quartered
500 ml meat stock (if necessary)
Method
- Cut off excess fat.
- Slash fat edges to prevent curling during cooking.
- Brown meat in heated butter and oil.
- Remove and set aside.
- Add onion and garlic and sauté until transparent.
- Replace meat on top of onion and garlic and spoon tomato on top.
- Season with salt and pepper and add sugar and cinnamon to meat.
- Arrange potatoes on top of tomato and add heated meat stock if necessary.
- Cover with lid and simmer for 1.5 – 2 hours or until meat and potatoes are tender and tomato has formed a pulp.
- Serve with rice.
