Lamb Potjie

Ready in 45 minutes

2 Lamb Shanks cut 2 inches thick pieces

2 slices smoked Bacon cut in 1 inch pieces

10 pieces of NZ or Oz lamb neck

salt, pepper braai / BBQ seasoning

1 can tomato pieces

6 baby potatoes, chopped in half

2 large onions, chopped coarsely

6 large carrots, chopped coarsely

1 tin of oyster mushrooms

2 green/ red peppers chopped cubes

1 cup beef stock

1 cup red wine

cup sherry

cup Mrs Balls chutney

4 tablespoons olive oil

2 tablespoons crushed garlic

1. Heat the oil in a medium-size Potjie, then fry the onions, bacon and lamb chops for about hour, stirring from time to time add herbs and spices and garlic. Cover with lid and leave to cook for about 45 minutes.

2. Open pot, stir, then add Veggies. Add all liquids

3. Cover with lid and cook for about another 3 hours slowly over medium coals or low setting on gas; check if there's enough juice after a while, and add more if necessary.

4. Stir through add tomatoes paste to thicken leave for 10min ; the meat should fall off the bones.

"This is the tastiest potjie I have ever made. I added some butternut, and it all turned out beautifully. I would recommend using a young fruity red wine.

Definately 10/10"

- adrianleonie

Top-ranked recipe named "Lamb Potjie"

3.5 avg, 2 review(s) 100% would make again

Ingredients

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2 medium Lamb Shanks; chopped
10 pieces Lamb neck; as required
2 slices Bacon smoked; diced
BBQ Salt; as required
1 teaspoon Black ground pepper; as required
1 dozen Baby potato; as required
5 large Shallots; chopped
6 large Carrot; diced
1 12-oz can Oysters mushrooms; as required
2 Red bell pepper; diced
2 Green bell peppers; diced
1/2 cup Beef stock; as required
1 teaspoon Mustard; as required
1 cup Red wine; as required
Port; as required
Mrs Balls chutney; as required
4 tablespoon Olive oil; as required
2 tablespoon Garlic; as required

Original recipe makes 10

Servings  

Preparation

1. Heat the oil in a medium-size Potjie, then fry the onions, bacon and lamb chops for about hour, stirring from time to time add herbs and spices and garlic. Cover with lid and leave to cook for about 45 minutes.

2. Open pot, stir, then add Veggies. Add all liquids

3. Cover with lid and cook for about another 3 hours slowly over medium coals or low setting on gas; check if there's enough juice after a while, and add more if necessary.

4. Stir through add tomatoes paste to thicken leave for 10min ; the meat should fall off the bones.

Credits

Added on Award Medal
Calories Per Serving: 1364 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is the tastiest potjie I have ever made. I added some butternut, and it all turned out beautifully. I would recommend using a young fruity red wine. Definately 10/10
adrianleonie 5 years ago
[I posted this recipe.]
Paddy 8 years ago
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