First posted: Jul 22, 2013

Lamb Potjie


Chris Harvie’s Lamb Potjie



Cooks in:        Serves:6

  • 2 kg lamb knuckles (trimmed of excess fat)
  • 300ml tomato sauce
  • 3 onions, chopped
  • 1 large chilli, chopped
  • 50 ml olive oil
  • 400ml red wine
  • 2 tsp chicken or veg stock powder
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 500g baby potatoes, peeled and cut in half
  • 6 cloves garlic cut into long slivers
  • 6 large carrots, peeled and cut into thin rings
  • 1 red and 1 yellow pepper deseeded and cut into thick strips
  • 1 egg plant, cubed
  • Half cup chopped parsley
  • 250g large brown mushrooms, quartered
  • Salt and black pepper

What to do

1. Coat the knuckles in the tomato sauce of your choice and marinade overnight in fridge.

2. Remove from fridge and ensure meat is at room temperature before you start cooking.

3. Light fire an hour before cooking the potjie. Use potjie pot number three.

4. Brown onions in olive oil, add chilli. After a few minutes add the meat and seal.

5. Add sauce, red wine, stock powder, rosemary sprigs and bay leaves. Stir and allow to simmer for an hour with the lid on.

6. Layer vegetables in order listed, seasoning each layer. Finishing with a layer of mushrooms. Do not stir.

7. Simmer slowly with the lid on for one and half hours or until the vegetables are cooked. Serve with mashed potato.

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