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LEG OF LAMB POTJIE
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1 kg leg of lamb, cut into 3 cm cubes
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1 tbls butter
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3 medium onions, sliced
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10 new (baby) potatoes
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10 whole baby carrots, peeled
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8 whole courgettes (baby marrows)
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250 ml meat stock
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1.5 tsp salt
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1 tsp celery salt
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2 tbls worcestershire sauce
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2 tsp soya sauce
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2 tsp lemon juice
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1 tsp dried thyme (and/or rosemary)
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1 tbls brown gravy powder
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1 tbls mushroom soup powder
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Clean the inside of the Potjie thoroughly
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Rub the inside with a couple of gloves of garlic (if you don't like
garlic don't do it then!)
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Make a fire of charcoal, briquettes or wood (a gas fire may be used
but does little for the ambiance!)
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Heat the butter in the pot
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Stir fry the onions until tender
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Move the onions to one side and place the meat next to the onions
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Using a large spoon place the onions on top of the meat
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Cover and simmer for about 30 minutes until the meat renders its own
juice
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Place the potatoes on top of the meat without letting them touch the
side of the pot
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Layer carrots and then the courgettes around and on top of the potatoes
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Mix 125 ml of the stock with the salt, celery salt, worcestershire sauce,
soya sauce, lemon juice and thyme (or rosemary) and add to the potjie
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Cover and simmer for about 90 minutes
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Use the remaining 125 ml of meat stock, mixed with the gravy and soup
powder to thicken the liquid in the pot
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Simmer thoroughly for 10-20 minutes
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Serve with rice, couscous and a salad
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Serves 4-6 people
Home.....Terug
DO NOT STIR THE POTJIE WHILE COOKING!
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