There are so many lamb potjie recipes. Seriously. But this one is nice. And easy. And has some interesting stuff in it (lemon, soya, mushroom soup). Can’t remember where I found it. Reckon the secret is in the mushroom soup/gravy powder.
Yet Another Lamb Potjie Recipe
1 Heat the butter in the pot with some garlic. Fry that shit up!
2 Stir fry the onions until tender
3 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
4 Place the potatoes on top of the meat without letting them touch the side of the pot
5 Layer carrots and then the courgettes around and on top of the potatoes
6 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
7 Cover and simmer for about 90 minutes
8 Use the remaining 125 ml of meat stock, mixed with the gravy and soup powder to thicken the liquid in the pot
9 Another hour on consistent heat, at least!
Serves 4-6 people
Yet Another Lamb Potjie Recipe
- 1 kg leg of lamb, cut into 3 cm cubes
- 1 tablespoon butter
- 3 medium onions, sliced
- 10 baby potatoes
- 10 whole baby carrots, peeled
- 8 whole 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
- Garlic
1 Heat the butter in the pot with some garlic. Fry that shit up!
2 Stir fry the onions until tender
3 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
4 Place the potatoes on top of the meat without letting them touch the side of the pot
5 Layer carrots and then the courgettes around and on top of the potatoes
6 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
7 Cover and simmer for about 90 minutes
8 Use the remaining 125 ml of meat stock, mixed with the gravy and soup powder to thicken the liquid in the pot
9 Another hour on consistent heat, at least!
Serves 4-6 people