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Ingredients
- 1 kg leg of lamb cut into 3 cm cubes
- 1 tbsp 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 tbsp Worcestershire sauce
- 2 tsp Soya sauce
- 2 tsp lemon juice
- 1 tsp dried thyme (and/or rosemary)
- 1 tbsp brown gravy powder
- 1 tbsp mushroom soup powder
Ingredients
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Instructions
- 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
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