Cooking time •
90
mins
Preparation time •
10
mins
Serves •
50
Lamb and Tomato Potjie
A hearty, local delicacy to add to your menu. Prepare this in bulk and serve as ordered in generous portions with the chef's choice of pap, rice or steamed bread.
Ingredients
- 6 kg lamb knuckles
- 1 packet Royco Brown Onion Soup powder
- 2 kg baby potatoes, cut in half
- 3 kg shallots
- 1.5 kg carrots, diced
- 1 kg green beans, sliced
- 5 cloves of garlic
- 500 g lamb spice mix
- 1 liter cooking oil
- 4 tins chopped tomatoes
- 2 liter vegetable stock
- 1 bunch fresh parsley, to garnish
- Salt and Pepper to season
Method
- In a large bowl start off by mixing Royco Brown Onion Soup in about two liters of vegetable stock or water and set aside.
- Heat up large potjie pot, toss the lamb in some flour, herbs, lamb spice, salt and pepper. Cook in batches until lightly browned on either sides.
- Once cooked, add the brown onion soup mix wine, herbs and onions to your potjie along with the lamb and mix well using a wooden chef spoon.
- Let the potjie stew on a low heat for at least an hour. Avoid continuous stirring or prodding unnecessarily, however add Royco liquid stock mixture as the sauce reduces.
- After about an hour, gently prod the lamb to see if it’s soft. If it is, add all your veggies, cover and cook until the veggies are soft about another 30 minutes.
- When cooked garnish with parsley and serve hot with your choice of starch or as desired for your enjoyment!
Chefs – This dish can be prepared in advance, stored in the fridge for service whenever required.