Lamb Potjiekos

Living in South Africa we thought we needed to try the “Real South African meal”. We made this stew type meal about 20 times before we hit the jackpot. Now you can get this perfect dish by simply following this recipe. Try not to eat your fingers off when the food is all gone before your guests even leave!


Ingredients:
1 Tbsp margarine
1 Large Onion Chopped
1kg lamb neck
1Kg stewing lamb/potjie lamb if available.
Salt to taste
15 baby potatoes
1 Tsp crushed garlic
1 Glass Coca cola
125g Pattie pans
125g mini mielies
125g brussel sprouts
125g baby carrots
1 small cabbage finely chopped
2 large cabbage leaves
1 Tin creamy mushrooms
2 Mutton stock cubes

Method:

Place a number 2 cast iron potjie pot on the gas on a low temperature. Melt the margarine using a wooden spoon to coat the whole inside of the pot. Brown onion in the bottom of the pot. Add all the meat and leave for 30 minutes to 1 hour, the meat should be browned and there should be a sauce in the pot. Stir, add salt and leave for a further 30 minutes. Add the baby potatoes and crushed garlic and leave for a further 30 minutes. Add 1 glass of Coca Cola, mutton stock cubes and parsley. Leave again for 30 minutes. Next add patty pans, mielies, carrots and brussel sprouts. Leave for a further 30 minutes. Add the finely chopped cabbage and creamy mushrooms. Cover with the large cabbage leaves and leave for another 30 minutes. The cabbage leaves get a translucent look when the potjie is ready.

Remove the top cabbage leaves and stir before serving with rice and pot brood if you made any!

Handy hint: Never stir a potjie until you serve it!
                  Whenever adding new ingredients ensure the liquid       
                  is boiling slowly!
                  Keep the lid on!