How to make Lamb Potjie - A traditional recipe from South Africa this wholesome lamb dish is full of flavour.
This recipe has featured on the show Khanakhazana.
Main Ingredients : lamb (लैम्ब), potatoes (आलू)
Cuisine : South African
Course : Main Course Mutton
The cuisine of South Africa is sometimes called "rainbow cuisine", as it has had a variety of multicultural sources and stages.
The South African cuisine as it is today has resulted from several years of colonization and immigration introduced during the colonial period by white European people like the Dutch, German, French, Italian, Greek and British and their Indo-Asian slaves or servants.
For more recipes related to Lamb Potjie checkout Keema Hara Dhania Pudina, Keema Kaleji, Rack Of Lamb With Apple Sauce, Braised Lamb With Spinach And Leeks . You can also find more Main Course Mutton recipes like Khichra, Keema Kofta, Bhatinda Mutton, Mutton Curry.
Lamb Potjie Recipe Card
Prep Time : 41-50 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet and Sour
Ingredients for Lamb Potjie Recipe
lamb 500 grams
potatoes 50 millilitres
Garlic chopped 15 cloves
Onions sliced 3 medium
Tomatoes chopped 5 medium
Worcestershire sauce 2 tablespoons
Black pepper powder freshly ground 1 teaspoon
Red pepper powder freshly ground 1 teaspoon
White pepper powder freshly ground 1 teaspoon
Green cardamom powder freshly ground 1 teaspoon
Salt to taste
Barbeque sauce 2 tablespoons
Sweet and sour chutney 2 tablespoons
Potatoes 1 1/2 inch cubes 2 medium
Carrot 1 1/2 inch cubes 1 medium
Brinjal 1 1/2 inch cubes 1 medium
Small onions 5
Method
Step 1
Cut lamb into one and half inch cubes. Heat olive oil in a special potjie pot preferably on an open flame. Add the lamb pieces, garlic and cook for a few minutes on a high heat stirring continuously.
Step 2
Add onion and sauté for two minutes. Add tomatoes and Worcestershire sauce and continue to sauté.
Step 3
Add the three pepper powders and cardamom powder and mix. Add salt and barbecue sauce and mix Add sweet and sour chutney and mix well.
Step 4
Cook for three to four minutes. Add potatoes, carrot, brinjal and small onions and mix well. Cover the pot with aluminium foil and let it simmer on slow heat till done.
Step 5
It may take one and a half to two hours or maybe a little more. Serve hot.
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