Boland Lamb Potjie

My nephew made this recipe on our trip to Goudini Spa. It was really nice. Thanks for the recipe – Jacky

Potjie No: 1/2 & 2 and Flat-bottomed Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 1.5 hours
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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

Method

• 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.