A HERITAGE WE CAN BE PROUD OF...
The Lamb potjie originated in South Africa as farmers sought to make the most of their sheep, using tender cuts to create a flavourful stew slow-cooked in a cast-iron pot. Infused with herbs and spices, this dish became a cherished part of communal gatherings, reflecting the rich heritage of the region.
INGREDIENTS
3 Tbsp Sunflower Oil
⅔ Garlic Cloves, crushed
1 Kg Lamb Neck, chopped
1 Kg Lamb Shank, chopped
3 Onions, chopped
250 g Button mushrooms
1 x 50 g IMANA Super-Sheba Lamb Potjie Mix Sachet
3 Large Potatoes, chunked
250 g mini Sweetcorn, halved
250 g Carrots, sliced
250 g Baby Marrows, sliced
650 ml Water
METHOD
Prepare all the ingredients - chop, slice & measure out everything.
Place the potjie over hot coals & add oil and butter. Allow to heat up and bubbling appears in the pot.
Add in the onions, garlic and allow to cook for 3 - 4 minutes and remove from the potjie pot.
Add in the lamb pieces in batches and brown on both sides.
Add the chopped onions and garlic back into the pot.
In a jug, mix 1 IMANA Super-Sheba Lamb Potjie Mix sachet with 650 ml water and add to the potjie pot. Simmer covered slowly for 1 hour and 15 minutes.
Add in the potatoes and carrots and simmer covered for another 30 minutes.
Add in the baby marrows, corn & mushrooms and simmer slowly for a further 10 - 15 minutes.
Season with salt & black pepper.
Serve with rice or mashed potato or even pasta or samp mielies.
