Team Talk
The Pampered Chef
By Ash
Delicious and Simple Lamb Potjie!
Ingredients
2 Knorrox mutton stock cubes
2kgs of lamb (you can use a cheap cut – in fact, cheap cuts are ideal for this sort of thing! Bone in is preferred, there’s lots of
flavour in there, cut up in big chunks)
1 bottle of red wine (if it’s not good enough to drink, it’s not good enough to cook with!)
5 cloves of garlic (whole or roughly chopped, your choice)
2 onions (roughly chopped)
Chunks of pumpkin, potatoes, carrot, baby marrow and whatever else you might like on the veggie front
A couple of sprigs of rosemary and thyme
A couple of bay leaves
A glug of olive oil or a lump of butter for browning
Directions
• Start off by dissolving the stock cubes in about 2litres of water and set aside.
• While your potjie is heating up and the coals are getting ready, toss the lamb in some flour, salt and pepper. Add the olive
oil or butter – depending on what you’re using – to the pot and get some colour on your lamb.
• Once browned, add the stock, wine, garlic, herbs and onions to your potjie along with the lamb.
• Now chill. If you so please, pour yourself a glass of wine that Keith Floyd would be proud of.
• Let the potjie stew on a low heat for at least an hour and a half. The key is NOT TO TOUCH IT. Don’t stir, don’t prod, no
matter how tempted you are. If you see the liquid has reduced too much, add a bit more.
• After about an hour and a half, gently prod the lamb to see if it’s soft. If it is, add all your veggies, cover and cook until the
veggies are soft about another 30 minutes.
• Enjoy with your family and friends!
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