blogLamb Potjie

Number 2 Pot

Feeds 6 People

Ingredients

1,5kg lamb shanks – sliced

2 onions roughly chopped

500g carrots peeled and roughly chopped

2 sticks celery – roughly chopped

3 medium sized rosemary sprigs – de stalked and finely chopped

3 cloves crushed garlic

2 tins whole peeled tomatoes roughly chopped

6 medium to smallish sized potatoes(not baby)

2 handfulls green beans roughly chopped

1 cup white wine – chenin blanc

1 cup fresh cream

2 tablespoons fresh chopped parsley

1 punnet white mushrooms sliced

¼ cup olive oil

2 ½ teaspoons sea salt

12 grinds of black pepper

Method

1. Make a wood or charcoal fire, burn down the coals and place the potjie pot directly over a good bed of coals till smoking hot (or use a gas burner, if you really have to!)
2. Season the lamb with 1 teaspoon of the salt
3. Add the olive oil to the pot, brown the lamb in batches then remove
4. Fry the carrots and onions with another teaspoon of the salt till well browned
5. Add the celery, garlic and rosemary and cook for 2 minutes
6. Add the wine, tomatoes & meat, mix well, the potjie will not be stirred till the end after this step
7. Half submerge the potatoes into the pot, season with the pepper and put the lid on
8. Once the pot has come to a simmer remove most of the coals, it has to slowly cook now for 1 hour and 20 minutes
9. Add the green beans, then the mushrooms on top of the green beans
10. Cook for a further 40 minutes on low heat
11. Remove the potatoes, add the cream, bring to a simmer
12. Cut the potatoes into halves or quarters, add back into the potjie along with the chopped parsley and stir gently till everything is mixed together, taste and add the remaining half teaspoon of salt if needed to your preference