Lamb Potjie
In this dish, succulent lamb takes center stage, melding with an array of aromatic spices and vegetables, creating a symphony of taste and texture. As the potjie simmers to perfection, the air is filled with the tantalizing aroma of slow-cooked goodness.
- 1.5 kilogram Lamb Shanks
- 30 milliliters Robertsons Atlantic Sea Salt and Freshly Ground Black Pepper
- 1 Onion finely sliced
- 15 milliliters Olive Oil
- 15 milliliters Balsamic Vinegar
- 5 milliliters Robertsons Crushed Garlic
- 30 milliliters Robertsons Barbecue Spice
- 3 Tomato peeled and diced
- 500 milliliters Boiling Water
- 500 grams Baby Potato
- 10 Baby Marrows sliced
- 10 Patty Pans halved
- 400 grams Mushrooms halved or sliced
- 30 milliliters Corn Flour mixed to a smooth paste with a little water
- Season and Brown the Shanks
Lightly season the lamb shanks with Robertsons Atlantic Sea Salt and freshly ground pepper.
Brown a few shanks at a time in a heated potjie pot until golden brown on all sides. - Sauté Onion and Add Spices
Remove the shanks and sauté the onion in a splash of olive oil until softened.
Stir in vinegar, followed by all the spices, lightly stir-frying to release their flavors - Add Tomatoes and Simmer
Add tomatoes to the pot, mixing them in.
Return the browned shanks to the pot, lower the heat, pour in boiling water, and simmer for about 1 to 1 1/2 hours until the shanks are tender. - Add Baby Potatoes and Vegetables
After simmering for half an hour, add the baby potatoes.
Continue simmering until the potatoes are almost soft, then add the remaining vegetables, heating until they're just done but still crisp. - Adjust Consistency and Thicken if Needed
If the potjie becomes too dry, add water as needed.
Thicken with cornflour before serving if a thicker consistency is desired. - Season to Perfection
Season the potjie with salt and pepper to taste.
Optionally, enhance the flavors with an additional sprinkle of balsamic vinegar if desired.