Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 3 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 kilogram Lamb shin pieces (any cut or even beef will work fine)
- 250 gram Rindless shoulder bacon (more like Canadian bacon than streaky American style bacon)
- 30 mililiter Oil
- 125 mililiter Soy sauce
- 375 mililiter Water
- 10 mililiter Sugar
- 10 mililiter Dried herbs
- 250 gram Dried peaches
- 1 large Onion sliced
- 1 large Green pepper sliced
- Salt & pepper to taste
-- VEGETABLES --
-- GRAVY --
- 250 mililiter Water
- 20 mililiter Flour
- 10 mililiter Instant gravy powder (beef)
Preparation
1. Heat oil in the potjie (or dutch oven) and place the meat in the hot oil. Brown quickly on all sides. Add the soy sauce. Take the meat out of the pot.
2. Brown the onion, green pepper and bacon. Place the meat on top. Mix sugar and water and pour into pot. Simmer for 1 hour.
3. Add herbs, salt & pepper. Stir well. Simmer for another 30 minutes.
4. Arrange the vegetables in layers on top of the meat and simmer for 1 hour. Add more boiling water if necessary.
5. Mix water, flour & gravy powder to a paste and add to the pot.
6. Place dried peaches on top. Simmer for another 20 minutes.
Serve with "stamp mielies" - and if you are not in South African, your closest bet will be polenta. No need to be concerned about the exact vegetables or meat., a potjie is one of those stew type dishes that whatever is on hand will do
