- 2 kg leg of Lamb or 4 lamb shanks
- 250 g bacon, cubed
- 3 Tbsp sesame oil (some for browning the meat and some for onions)
- 3 Tbsp salted butter (browning and onions)
- 2 large onions
- 2 Tbsp crushed garlic
- 250 ml chicken stock
- 250 ml beef stock
- 500 ml dry red wine
- 1 tin or fresh chopped tomato
- 3 tsp brown sugar
- 8 medium potatoes, peeled and halved
- 3 tsp ground coriander
- 4 Tbsp marmalade
- 4 sprigs of rosemary
- 4 sprigs of fresh thyme
- 4 bay leaves
- 250 g chopped carrots
- 300 gr Brussels sprouts (opt in season)
- ¼ cup chopped fresh Italian parsley
Trim off all the fat. Make small cuts in the lamb with a knife and fill with cubed bacon.
Rub well with coriander and brown sugar.
Marinade in red wine and rosemary overnight or at least for a few hours.
Melt the butter and oil in the potjie and brown the meat slightly on all sides.
Add the rosemary and wine marinade.
Cover with the lid and allow to simmer for one and a half hours or until half done.
Keep turning the meat and ensure fire/gas stove not too hot. Add the potatoes and stock and simmer for 30 minutes
Add half sour cream and tomato pulp and simmer for a further 30 minutes
Add the carrots and Brussels sprouts (or other veggies of your choice) and the remaining sour cream, cover and simmer for a further 30 minutes.
When meat and veggies are tender add marmalade and stir until melted.
Season with salt and freshly ground black pepper
Garnish with orange rind or orange segments and fresh parsley just before serving.
Serve on a bed of crumbed Putu/ ‘Krummel pap’ or wild rice.
We usually serve our meat potjie with traditional South African ‘Krummel pap’ Afrikaans) or ‘Putu’ (Isizulu) which seems deceptively easy to make but actually “an art form” to get just right. It must be crumbly and not too moist.
- 2 cups water
- 1 ½ tsp salt
- 675 g maize meal
Bring the water to boil in a large saucepan or cast iron “potjie.”
Add the salt and pour the maize meal into the centre of the pan so that it forms a pile. (Do not stir.)
Remove the pot from the heat, cover with the lid and allow to rest for 5 minutes.
Take a large fork (a 2 pronged meat fork is best) and stir the mixture until it is a fine-grained crumble (similar to couscous.)
Replace the lid on the pot and set on low het to simmer gently for 45 minutes.