Lamb Potjiekos Potjiekos became a big favourite during the Afrikaners’ Great Trek 2 kg deboned lamb (cut into small blocks) 1 kg beef shin (shank, knuckle-bone) (cut into slices) 75 ml cake flour 15 ml
Lamb Potjiekos
Potjiekos became a big favourite during the Afrikaners’ Great Trek
- 2 kg deboned lamb (cut into small blocks)
- 1 kg beef shin (shank, knuckle-bone) (cut into slices)
- 75 ml cake flour
- 15 ml salt
- black pepper (to taste)
- 3 ml nutmeg (grated)
- 1 can mushroom soup
- 1 litre apple juice
- 250 ml dry white wine
- 4 large potatoes (cut into small blocks)
- 5 carrots (sliced)
- 4 medium onions (sliced)
- 1 butternut (sliced)
- 4 peeled tomatoes (coarsely chopped or 1 tin chopped tomatoes)
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Fry the meat in a heated potjie until brown
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Add cake flour, soup, salt, pepper and nutmeg
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Heat the apple juice and wine in a small pan and pour over the meat
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Put the lid on and simmer for 3 – 4 hours
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Place the vegetables in layers on top of the meat
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Keep the lid on and simmer for another half an hour
Most potjies are pre-seasoned when you buy them which means they are ready for use. However, prior to using, you should always rinse with boiling water. To clean after use, fill with warm water, leave to soak, then scour clean. Dry the potjie over a heat source, then lightly grease with vegetable oil. Remember to leave a dry paper towel inside to absorb excess moisture. Store the potjie between uses with the lid off. This helps air circulation and prevents unpleasant odours from developing within the potjie.