Lamb Potjie

oil
800g lamb
2 onions, chopped
5 carrots, sliced
10 patti pans
250g mushrooms (1 punnet)
10 baby potatoes, peeled
Any other Veggies of your choice
salt and pepper



1.Heat the oil in a large, heavy black pot and fry the meat and onions/garlic until brown. Season to taste while frying.
2.Add enough water to cover the meat or a touch of red wine if you prefer - you can also make a little mix of Mushroom and Brown Onion Sauce with a little chutney for taste to cover over the meat - lower the heat (by lifting the pot a
little higher off the flames) and let the meat simmer for about 60-90 minutes (until tender).
3.Add the potatoes and Carrots (and any other veggies you would like that takes a long time to cook) on top of the Meat - DO NOT stir them into the meat
4.When the first set of veggies are halfway done, add your selection of other vegies including the patti pans and mushrooms – arrange these in layers over the potatoes and carrots. Add a bit of salt and more sauce if necessary.
5.Once all the Vegies are done - the Potjie is ready for serving
6.Serve with rice, mieliemeal or samp.
3 Potjie secrets:
Always make sure there is enough liquid at the bottom of the pot – just enough to cover the meat.
This is a potjie and NOT a stew – and therefore should not be stirred together! The meat etc. should be at the bottom with the veggies in layers – steamed to perfection. The veggies should be soft but still firm.