Lamb and Oxtail Potjie

Used this Potjie at a school competition and we WON!!! What a DIVINE combination – Petrus

Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 3 hours
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Ingredients

1kg oxtail
1kg lamb neck
1 onion
¾ cup olive oil
1kg small potatoes
500g small carrots
500g butternut
4 baby marrows
1 packet/tin corn
1 packet green beans
1 packet fresh mushrooms
250ml red wine
500ml Coca-Cola
500ml fresh dairy cream

Seasoning

Marinda salt, pepper, Robertson steak and chops, garlic flakes, Worcestershire sauce, Knorr oxtail soup powder, Mrs Balls chutney

Method

• Fry the onion in oil and add garlic flakes into the pot.
• Add oxtail and sheep neck in pot and fry until meat and onions are brown.
• Spice the meat with marinda salt, Robertson steak and chops and Worcestershire sauce.
• Add red wine, Coca-Cola and 1.5 cups of water and place the lid on pot.
• After 90-120 minutes, add the small potatoes and carrots and 1.5 cups of water.
• Let the pot cook for another 15-20 minutes.
• Cut the butternut in rings and place it on top of the potatoes and carrots.
• Cut the baby marrows in big chunks and place on top again, followed by the small mielies, green beans and mushrooms.
• Place the lid on the pot for 10-15 minutes whilst making the sauce.
• In a separate pot, add 500ml dairy cream, 3/4 cup water, oxtail soup, 100ml Mrs Ball’s chutney and stir the mixture on a heated plate.