Spicy lamb potjie
Fresh coriander leaves as garnish add a wonderful flavour to this dish.
Potjiekos is always a team effort. Forget about being in a hurry – your patience will be rewarded with a feast.
You need (for 6 people)
• 2 tablespoons olive oil
• 1 big onion, chopped
• 2 cloves garlic, chopped
• 2 teaspoons fresh ginger, grated or chopped
• 250 g button mushrooms, halved
• 700 g lamb, cubed
• 600 ml beef stock
• 2 tablespoons tomato paste
• 1 teaspoon ground turmeric
• 1 tablespoon ground or crushed coriander seeds
• 1 tablespoon ground cumin
• 2 teaspoons ground cinnamon
• 1 lemon, peel grated, juice squeezed out
• salt and black pepper, to taste
• 4 carrots, peeled and sliced
• 100 g almonds, chopped
• ½ cup dried apricots, chopped
Here’s how
1. Build up some steam. Fry the onion in the heated oil until soft and translucent. Add the garlic and ginger, and fry for a minute or two.
2. Out the pot. Add the mushrooms and stir-fry until tender. Scoop everything out of the pot and put it aside. If you don’t take the mushrooms out they will burn when you fry the meat.
3. Sizzling. Fry the meat cubes until golden brown on all sides. Fry a few cubes at a time. Then scoop them out and fry the next batch.
4. Time to relax. Put everything back into the pot and add the stock, tomato paste, four spices and the peel and juice of the lemon. Season with salt and black pepper. Bring to the boil, then turn the heat down and put the lid on and simmer slowly for about half an hour. Remove the lid and simmer for a further half hour.
5. The final fling. Add the carrots, almonds and apricots and simmer until the carrots are cooked. Serve with couscous or rice.
Other potjie recipes to try out:
Breakfast potjie
Beef potjie
Submitted on 2 June 2010 | 18:27:11
It is not fair to make us drool at the mouth while working on the computer.
Submitted on 2 June 2010 | 16:42:48
Sounds yummy! Thanks for sharing!
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