Lamb Potjiekos

By Drum Digital
23 February 2011

This was cooked outside in a traditional three-legged pot. If you don’t have one then use a cast iron or heavy-based

pot on top of the stove. Sipho loves his potjie and enjoys making it once in a while instead of a braai.

Preparation time: 15 min

Cooking time: 40-45 min

Serves 6

You will need

15 ml (1 tbsp) olive oil

1,5-2 kg stewing lamb pieces

15 ml (1 tbsp) steak and chop spice

1 onion, finely sliced

15 ml (1 tbsp) balsamic

vinegar

10 ml (2 tsp) indian potjiekos spice

5 ml (1 tsp) lemon and herb

spice or grated rind of

1 lemon

1 can (410 g) peeled and diced tomatoes

375 ml (1½ cups) chicken or vegetable stock

500 g baby potatoes, whole and unpeeled

500 g butternut, cut into chunks

10 baby marrows, sliced

Method

1. Heat the oil and season the meat with steak and chop spice. Brown in batches. Add the onion and sauté until soft. Add the vinegar and stir. 2. Add the rest of the spices (or lemon rind, if using) and stir-fry lightly. Add the tomatoes and mix together. Lower the heat; add the stock and simmer for 10 minutes. 3. Add the baby potatoes and simmer for 15 minutes until they are almost soft. Add the butternut and heat for 5 minutes until they’re just done. 4. Lastly, add the baby marrows and heat for another 5 minutes until all the veggies are cooked but still firm. Serve with wild brown rice.

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