A while a go, before May this year David and I decided to attempt some potjie kos. I did what I usually do when I decided to try and make something new – I Googled a bunch of recipes until I found one I liked and then decided to change it a little bit. Now that I had the recipe we needed to set a date and then invite some people round for supper to help us eat all that food.

I used the following Boland Lamb Potjie recipe found on http://www.potjiekosworld.com/lamb-potjie-recipes/boland-lamb-potjie/print/ Instead of lamb I used beef potjie kos meat because I  don’t really lamb.

Ingredients

Cooking oil to brown meat
8 neck of lamb slices, 15 mm thick
8 lamb knuckles, 15 mm thick
8 pork knuckles, 15 mm thick
8 small onions
10 ml salt
Meat stock
8 carrots, each cut into 3 pieces
3 large potatoes, cubed
24 young green beans, halved
6 baby marrows, each cut into 3 pieces
250 g button mushrooms
2 large onions, finely chopped
6 large ripe tomatoes, skinned and diced
2 – 3 cloves garlic, thinly sliced
2 – 3 drops Tabasco sauce – I think I left this out as well. Not everyone likes spicy food.
15 ml soy sauce
15 ml Worcestershire sauce
Freshly ground black pepper to taste
1 stalk celery, cut into 5 mm pieces
Coarsely chopped fresh parsley

Method

• Heat a little oil in the potjie, add neck and brown on all sides.
• Remove and arrange in the centre of a flat-bottomed potjie.
• Repeat this with the lamb and pork knuckles, placing the lamb in a circle around the neck, then the pork knuckles around the outside edge.
• Place whole small onions on top and sprinkle with salt.
• Pour in hot meat stock to almost cover meat.
• Arrange vegetables on top in layers: carrots, potatoes, then green beans.
• Cover with lid and allow to simmer.
• As soon as the potato is almost soft, arrange a layer of baby marrow and then a layer of mushrooms on top.
• Simmer for about 10 minutes.
• Braise onion and tomato in smaller potjie.
• Add remaining ingredients, except parsley.
• Simmer for 15 minutes.
• Spoon over vegetables in flat-bottomed potjie and allow to simmer through.
• Sprinkle with parsley and serve.

It turned out to be VERY yummy – so much so we made it again a few weeks later when we went to Franskraal.

Happy cooking!

xKx