Ingredients
1 kg pumpkin or hubbard squash, peeled, seeded and sliced
65 ml butter
1 large onion, chopped
50 ml brown sugar
5 ml ground cinnamon
75 ml water

Method
Heat 15 ml butter in flat-bottomed potjie.
Add onion and sauté until transparent.
Remove onion and set aside.
Arrange pumpkin in layers in pot.
Sprinkle each layer with a little sugar and cinnamon and dot with remaining butter. Spread sautéed onion over top of pumpkin.
Pour heated water over.
Cover with lid and place potjie over a small fire for 30 – 45 minutes or until pumpkin is done.
If desired, more sugar and butter may be stirred into the pumpkin, but do not add more water unless absolutely necessary.
The pumpkin should be cooked to a golden brown colour without burning or it will be bitter.

The post Pumpkin with Onions first appeared on Potjiekosworld.

Ingredients
500 g lamb shank, sawn into slices
500 g breast of lamb, sawn into portions
2 large onions, sliced
2 cloves garlic, chopped
1 piece root ginger, peeled and chopped
2 whole cloves
1 stick cinnamon
1 chilli, seeded and chopped
4 cardamom pods, crushed
1 bay leaf
1 small piece lemon rind
500 g – 1 kg pumpkin, peeled and sliced
Knobs of butter
50 ml meat stock or hanepoot wine

Method
Heat potjie until smoking hot, add meat and brown without oil or butter.
Remove meat and set aside.
Add onion and garlic and sauté in rendered fat until transparent.
Arrange meat on top of onion and garlic.
Add ginger, cloves, cinnamon, chilli, cardamom, bay leaf and lemon rind.
Stir well.
Arrange pumpkin on top of meat and dot with butter.
Pour heated stock or wine over, cover with lid and simmer very slowly for 1.5 – 2 hours or until meat is tender.
Serve with rice.

The post Cape Pumpkin Bredie Potjie first appeared on Potjiekosworld.