Potjiekos

Course Main Course

Cuisine South African

1,5 - 2 kg Lamb - shanks or neck
2 Mutton stock cubes, dissolved in 2 cups of hot water
1/2 Bottle of red wine
3 Cloves of garlic, crushed
A similar amount of crushed fresh ginger
2 Onions, sliced
Assorted vegetables, in chunk, for example pumpkin, potato, carrot, baby marrow, green beans,mushrooms, red or green peppers
5 Sprigs of rosemary and thyme
5 Bay leaves
25 ml Curry Optional
Olive oil / butter for browning
500 ml Plain yogurt

While your potjie is heating up and the coals are getting ready, toss the lamb in some flour, salt and pepper. Add the olive oil / butter and meat to the potjie to brown your lamb.
Once browned, add the stock, wine, garlic, herbs and onions to your potjie along with the lamb.
Let the potjie stew on a low heat for at least an hour and a half. The key is not to stir, but to make sure that it does not burn. If you see the liquid has reduced too much, add a bit more. Add your potato, pumpkin, carrots or green beans when the meat is fully cooked but not soft.
After about an hour and a half, check to see if the lamb is soft. If itis, add the other vegetables such as baby marrow and peppers, cover and cook until soft for approximately another 30 minutes.
Then add the yogurt, if your potjie has too much liquid, mix some vegetable stock powder into the yogurt, heat for 5 minutes.

Serving suggestion – with rice, crushed wheat or bread.

Keyword Lamb Potjiekos