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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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