This easy Lamb Potjie uses a Cape Malay influence for its flavour profile.
As with all of the lamb potjie recipes you can use your preferred cut of lamb, in the recipe we are using shoulder of lamb. You can substitute this with lamb neck, lamb knuckle or a leg of lamb (de-boned & cubed). You can also use a mixture of cuts.
This recipe is inspired by Sannie Smit Potjiekos Favourites
|Shoulder of Lamb||2||kg||de-boned & cubed|
|Tomatoes||2||peeled & chopped|
|Potatoes||4||peeled & quartered|
1 . Heat some oil in the potjie
2 . Season the lamb with salt & pepper and brown the meat
3 . Remove the lamb and saute the onions until soft and translucent
4 . Return the shoulder of lamb
5 . Add the ingredients except the potatoes, aubergines and garam masala
6 . Pour in the chicken stock and the sour cream
7 . Cover with the lid and simmer for 1 1/2 to 2 hours
8 . Layer the potatoes and the aubergines on top
9 . Cover with lid and simmer for 1 hour
10 . Stir in the masala and simmer for 5 minutes before serving,