29 April 2010

Recipe: Lamb Potjiekos

Lamb Potjiekos

Potjiekos became a big favourite during the Afrikaners' Great Trek.

Preparation Time: 15 minutes.
Cooking Time: 3-4 Hours.
Serves 4

2kg deboned lamb, cut into small blocks
1kg beef shin (shank, knuckle-bone), cut into slices
75ml Golden Cloud cake flour
15ml salt Robertsons black pepper, to taste
3ml grated nutmeg
1 can (+- 400 ml) mushroom soup
1 litre apple juice
250ml dry white wine
4 large potatoes, cut into small blocks
5 carrots, sliced
4 medium onions, sliced
1 butternut, sliced
4 peeled tomatoes, coarsely chopped or 1 tin chopped tomatoes

Fry the meat in a heated potjie until brown. Add cake flour, soup, salt, pepper and nutmeg. Heat the apple juice and wine in a small pan and pour over the meat. Put the lid on and simmer for 3 - 4 hours. Place the vegetables in layers on top of the meat. Keep the lid on and simmer for another half an hour. Serve with a fine South African Shiraz.

Caring for your Potjie
Most potjies are pre-seasoned when you buy them which means they are ready for use. However, prior to using, you should always rinse with boiling water. To clean after use, fill with warm water, leave to soak, then scour clean. Dry the potjie over a heat source, then lightly grease with vegetable oil. Remember to leave a dry paper towel inside to absorb excess moisture. Store the potjie between uses with the lid off. This helps air circulation and prevents unpleasant odours from developing within the potjie.


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