One of the most important aspects to plan for when you’re having a camping weekend, is the menu that will be on offer. We don’t cater for a huge lunch per say, as we like to enjoy a late breakfast/brunch and then an awesome braai in the evening. One of the ways that we shake up our camping menu is by having potjiekos for dinner. We found an amazing potjie recipe in one of the recent issues of Huisgenoot so we thought we should give this one a go during our recent camping weekend at Bass Lake Lodge.
My other half is the cook in our household, and he was a bit apprehensive as he is not used to cooking with spices but in the end he threw caution to the wind and I have to say, it was delicious.
The full recipe can be found below:
No-Fuss Lamb Potjie
ENOUGH FOR 4 PEOPLE
Preparation time: 15 minutes
Cooking time: 1 ½ hour
- 10 lamb neck chops and/or shanks
- Olive oil
- 3-4 table spoons breyani spices
- 1 chopped onion
- 2 garlic cloves, chopped
- A 65 g packet of tomato paste
- Sweet potatoes, cleaned and cut into pieces (at least 4)
- Carrots, peeled and cut into thick pieces (at least 4)
- Butternut, cut into cubes, with or without skin (at least 1)
- A handful of chopped coriander, as well as extra for garnishing
- 2-3 bay leaves
- Salt the meat properly and fry it in the olive oil, over hot coals in a heated cast iron pot, till both sides are browned.
- Sprinkle ¾ of the breyani spices over the meat and add the garlic and onion to the meat. Stir fry till the onion is soft.
- Mix the tomato paste with a bit of water and pour into the pot. Cover the pot and cook till the meat is half-cooked.
- Layer the vegetables on top of the meat and sprinkle the rest of the breyani spices as well as the coriander on top of the vegetables. Add the bay leaves and extra water to the pot and let it cook and simmer till the meat is soft and fully cooked. Sprinkle the last of the coriander over the dish.
- Can be served with basmati or white rice, or as in our case, with a freshly baked pot bread.