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.
