Ingredients

• 1 kg leg of lamb, cut into 3 cm cubes
• 1 tbls butter
• 3 medium onions, sliced
• 10 new (baby) potatoes
• 10 whole baby carrots, peeled
• 8 whole courgettes (baby marrows)
• 250 ml meat stock
• 1.5 tsp salt
• 1 tsp celery salt
• 2 tbls worcestershire sauce
• 2 tsp soya sauce
• 2 tsp lemon juice
• 1 tsp dried thyme (and/or rosemary)
• 1 tbls brown gravy powder
• 1 tbls mushroom soup powder

Method

• Heat the butter in the pot
• Stir fry the onions until tender
• Move the onions to one side and place the meat next to the onions
• Using a large spoon place the onions on top of the meat
• Cover and simmer for about 30 minutes until the meat renders its own juice
• Place the potatoes on top of the meat without letting them touch the side of the pot
• Layer carrots and then the courgettes around and on top of the potatoes
• Mix 125 ml of the stock with the salt, celery salt, worcestershire sauce, soya sauce, lemon juice and thyme (or rosemary) and add to the Potjie
• Cover and simmer for about 90 minutes
• Use the remaining 125 ml of meat stock, mixed with the gravy and soup powder to thicken the liquid in the pot
• Simmer thoroughly for 10-20 minutes
• Serve with rice, couscous and a salad

Serves 4-6

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