This potjie is awesome. The flavours literally bursts in your mouth. I made this at a local amateur potjiekos competition and won! I am making this one for xmas as well. It was loved by everyone. I had to hide the last bit otherwise my husband would have had none – Jacky
Flat-bottomed Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 2.5 hours
Email Recipe »
Ingredients
2 kg leg of lamb
4 cloves garlic, slivered
15 ml chopped root ginger
4 cardamom pods
5 black peppercorns
5 whole allspice
5 ml ground coriander
1 bay leaf
5 ml grated lemon rind
100 ml lemon juice or wine vinegar
15 ml butter
15 ml cooking oil
1 large onion, chopped
200 ml meat stock
50 ml hanepoot or white Muscadel wine
7 ml salt
125 ml seedless raisins
8 pickling onions
6 medium carrots
3 stalks celery, cut into pieces
Method
- Remove gland from leg.
- Make tiny cuts in the meat and insert garlic.
- Use a pestle and mortar to grind ginger, cardamom, peppercorns, allspice, coriander, bay leaf and lemon rind into a paste.
- Mix with lemon juice or vinegar.
- Place meat in a glass or enamel dish, pour marinade over and marinate in refrigerator overnight.
- Dry leg with paper towelling.
- Heat butter and oil in potjie and brown meat on all sides.
- Add onion and sauté until transparent.
- Heat stock, wine and salt and pour over meat.
- Sprinkle raisins over.
- Heat remaining marinade and add.
- Cover and simmer for 1.5 – 2 hours or until meat is nearly tender.
- Add remaining vegetables, replace lid and simmer for a further 30 minutes.
- Add more meat stock during cooking process if necessary.