Lamb Neckoxtail Potjie Food
LAMB'S NECK POTJIEKOS
Loosely based on Cass Abraham's Tomato Bredie, but designed for a proper potjie pot. The Potjie pot is usually placed over a fire or barbecue. (though a large saucepan on the hob will do, honest!). This is a traditional South African stew, usually made with mutton. I adapted it so that you can get the ingredients easily in Britain's lamb-obsessed supermarkets. The longer you leave it cooking, the better it gets.
Provided by Bels Belly
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add the cloves, cinnamon, paprika, ginger and garlic to some oil and heat in the potjie pot until fragrant.
- Add the meat and potatoes to the pot, then add layers of onion and pepper.
- Finally, add the tomatoes to the top of the pot, and sprinkle over the coriander.
- Pour the wine over the top and allow to drain through.
- Put the lid on the pot and leave to simmer.
- After half an hour, stir the pot well so that the meat is now on the top.
- Cover again, turn the heat down if necessary, and leave to slow cook for as long as possible.
- Good after two hours, even better the next day.
- Serve with rice - if you have room!
Nutrition Facts : Calories 298.2, Fat 11.5, SaturatedFat 1.6, Sodium 29.9, Carbohydrate 36.6, Fiber 8.7, Sugar 14.8, Protein 5.8
LAMB NECK/OXTAIL POTJIE RECIPE
Steps:
- Prepare your fire to a hot coal stage and have plenty of spare charcoal or wood standing by because you are going to need to keep the fire going for about 4 hours. Chop up all your veg and place in bowls ready to add. Place your potjie on the edge of the fire to heat up, add the butter and a good splash of olive oil, add the Kassler cubes or bacon and cook for about 5 minutes. Sprinkle the lamb or oxtail pieces with the seasoned flour to coat and then brown with the kassler cubes, turning them with tongs to get a nice colour all over. Remove the Lamb or oxtail pieces and the kassler and set aside. Add the carrots, the onions and the leeks and cook for about 5 minutes. Now add back the meat and all of the rest of the ingredients, stir, place on the lid, make sure the fire is moderate to hot just not boiling, crack open a beer and sit back for at least 2 hours before you take a look. Make sure the fire is kept fairly constant, you want the sauce to bubble slowly, not boil. After 3 hours check again and if the sauce is too thin, add a tablespoon of maizena (cornstarch) to 2 tablespoons of water, mix and then add to the liquid, stir and cook for the last half hour. Leave it on the fire for about 3 1/2 hours in total before serving.
LAMB NECK & CABBAGE POTJIE
A Potjie is a South African Stew type meal cooked in a large three legged pot over coals. It is often cooked as port of a social gathering in much the same way as BBQs are. These are awesome to have while camping too. Instructions for cooking in a crockpot are included.
Provided by Nyteglori
Categories Stew
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes. *if using a crockpot do this step in a cast iron skillet on the stove.
- Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water and lemon juice mixture, herbs and spices. (Don't stir yet).
- Cover with lid and cook for about another 2 hours slowly over medium coals ; (or high in a crockpot) check if there's enough water after a while, and add more if necessary.
- Stir through ; the meat should fall off the bones.
- Serve with brown rice and sweet mashed cinnamon pumpkin.
Nutrition Facts : Calories 459, Fat 16.6, SaturatedFat 4.8, Cholesterol 19.3, Sodium 275.9, Carbohydrate 68.3, Fiber 10.3, Sugar 7.1, Protein 11.7
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