A South African tradition – delicious, meaty and comforting potjiekos!
- 800g lamb
- 2 onions, chopped
- 5 carrots, sliced
- 1 bunch green beens, cut in half
- 10 patti pans
- 250g mushrooms (1 punnet)
- 10 baby potatoes, peeled
- 3 mielies, each mielie cut in 3 pieces
- salt and pepper
- Heat the oil in a large, heavy black pot and fry the meat and onions until brown. Season to taste while frying.
- Add enough water to cover the meatÂ (and a touch ofÂ red wine if you prefer), lower the heat and let the meat simmer for about 60-90 minutes (until tender).
- Add the potatoes and mielies (and any other veggies that take a long time to cook).
- Make a mix of mushroom and brown onion sauce, add a bit of chutney and add this to the pot (just enough to cover the meat). Close the lid and leave to simmer.
- When the first set of veggies are halfway done, add the green beans, patti pans and mushrooms â€“ arrange these in layers over the other veggies. Add a bit of salt and more sauce if necessary.
- Serve with rice or samp.
3 Potjie secrets:
- Donâ€™t stir the pot. Ever. You are allowed to move things around ever so slightly but never stir!
- Always make sure there is enough liquid at the bottom of the pot â€“ just enough to cover the meat.
- There is a difference between a potjie and a stew – donâ€™t mix everything together, it shouldnâ€™t look like a stew once youâ€™re done! The meat etc. should be at the bottom with the veggies in layers – steamed to perfection. The veggies should be soft but still firm.