Potjies are traditionally South African cast iron pots. They are becoming increasingly popular in many countries around the world. In South Africa, potjies are used as an alternative or even sometimes at the same time as a traditional barbeque. The pot is rounded at the bottom, has 3 legs, and simmers on open coals or on a grill.
There are many Potjie recipes available, and just about anything can be cooked in this versatile pot. Lamb, chicken, pork, and even seafood can be cooked in the Potjie.
Lamb Potjie
There are many Potjie recipes available, and just about anything can be cooked in this versatile pot.
Ingredients
- 1 kg lamb cut into cubes about 2/12 to 3 cm
- 1 tablespoon oil
- 2 large onions sliced
- 12 new baby potatoes
- 10 peeled baby carrots
- 1 large leek sliced
- Whole small courgettes or zucchini quantity about 6 or 8 depending on the size
- 250 ml meat or vegetable stock
- 1 ½ teaspoons salt
- 1 teaspoon garlic salt
- 2 tablespoons Worcestershire sauce
- 2 ½ teaspoons lemon juice
- Dried Rosemary about a teaspoon and the same quantity of dried thyme.
- 1 teaspoon sweet Paprika
- 1 tablespoon mushroom powder
- 1 tablespoon flour or gravy powder
Instructions
- Heat the oil in the pot and fry the onions until glazed.
- Move the onions to one side, add the meat and place the onions on top.
- Brown the meat to seal and then allow to simmer for approximately half an hour.
- Add all the vegetables.
- Mix all the remaining spices and sauces (not the thickener or mushroom powder) together with half the stock and add to the potjie.
- Cover and simmer for about 90 minutes.
- Mix the remaining stock with the thickening powders and add and simmer for a further 20 minutes.
Notes
Delicious served with rice or couscous and a fresh salad.