A potjie is not a race.
It's about building flavour, keeping the heat low and giving everything time to cook properly.
SERVES
4–6
PREPARATION
20 minutes
COOKING
Approximately 2½–3 hours
WHAT YOU'LL NEED
- 500g Country Meat Lamb Stew
- 500g Country Meat Sliced Lamb Shank
- 2 tbsp cooking oil
- 2 onions, roughly chopped
- 3 garlic cloves, crushed
- 2 tbsp tomato paste
- 500ml beef or lamb stock
- 250ml red wine — optional
- 4 potatoes, halved
- 4 carrots, roughly chopped
- 1–2 cups green beans
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
METHOD
- Prepare a moderate fire and allow the coals to settle. You want steady heat rather than an aggressive fire.
- Season the lamb generously with salt and pepper.
- Place your pot over the heat and add the oil.
- Brown the lamb stew and sliced shank in batches. Avoid overcrowding the pot.
- Remove the lamb and set aside.
- Add the onions and cook until softened and lightly caramelised.
- Add the garlic and tomato paste and cook for another minute.
- Return the lamb to the pot.
- Add the stock, red wine if using, rosemary, thyme and bay leaf.
- Place the potatoes and carrots over the meat. Don't stir everything together.
- Cover the pot and reduce the heat to a gentle simmer.
- Allow the potjie to cook slowly for approximately 2–3 hours.
- Add the green beans during the final 30 minutes of cooking.
- Check the seasoning and make sure the lamb is tender before serving.
- Bring the pot straight to the table and serve with fresh bread, rice or pap.
COOK PROPERLY TIPS
Don't stir a traditional potjie constantly.
Build it in layers and let the ingredients cook gently in their own juices.
Keep the heat steady. If the pot is boiling aggressively, you've got too much heat.
The best potjie is the one nobody rushes.
Fire.
Time.
Proper lamb.