NOTHING BEATS THE TASTE
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
1kg Lamb Neck, chopped
1kg Lamb Shank, chopped
3 Onions, chopped
250g Button Mushrooms
1 x 50g IMANA Super-Sheba Lamb Flavoured Potjie Mix Sachet
3 Large Potatoes, chunked
250g Mini Sweetcorn, halved
250g Carrots, sliced
250g Baby Marrows, sliced
650ml Water
Salt and Pepper, to taste
METHOD
Prepare all the ingredients - chop, slice and measure out everything.
Place the potjie over hot coals and 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 Flavoured Potjie Mix sachet with 650ml 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 and mushrooms and simmer slowly for a further 10 - 15 minutes.
Season with salt and black pepper.
Serve with rice or mashed potato or even pasta or samp mielies.
