South Africans are very proud of their lamb potjie, it is slow cooking around a fire with one golden rule, don’t stir the potjie!
Potjiekos literally translates as “small pot food” as it is cooked in a small three legged cast iron pot over a fire.
The dish originated with the Voortrekkers and would include a variety of game meat including venison, guinea fowl, wart hog, rabbit and hare.
Today the dish forms part of South Africa’s culinary heritage.
|Lamb||1.5||kg||cubed & dusted|
1 . Heat some oil in the potjie
2 . Brown the lamb and remove
3 . Heat some more oil in the potjie
4 . Saute the onions, carrots and celery until translucent and soft
5 . Return the lamb to the potjie
6 . Add the tomatoes, wine, beef stock, garlic and rosemary
7 . Cover and cook for 3 hours
8 . Add the butternut and sweet potatoes Cook for a further 1 1/2 hours
9 . Season with salt & pepper the garnish with parsley when serving
If it ever looks like it is drying out add some more stock or water
Remember the golden rule… Don’t stir the potjie!