Khanya Mzongwana, Author at Woolworths TASTE

Butternut recipes

Salt-baked butternut

1 hour

Biscuit recipes

White chocolate-and-tahini bread cookies

15–20 minutes

Chickpea recipes

Home-made falafel

25 minutes

Mince recipes

Spicy meatloaf

40 minutes

Broccoli recipes

Spinach and broccoli soup

35 – 40 minutes

Egg recipes

Berbere-esque eggs with red kachumbari

25 minutes

Aliums

Braaied veggies with curried onions

35 minutes

Mexican recipes

Enchilada-style sweetcorn

25 minutes

Beans recipes

Bean-and-peanut soup

30 minutes

Beans recipes

Red-red

1 1/2 hours

Biryani recipes

Vegetable biryani

30 minutes

Braai recipes

Lamb potjie

1 1⁄2–2 hours

Lamb potjie

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus overnight marinating time

Cooking Time 1 1⁄2–2 hours

Ingredients

For the marinade, mix:

2 T Woolworths lamb rub
1 lemon, zested and juiced
1 T paprika
sea salt, to taste
freshly ground black pepper, to taste
4 T olive oil

For the lamb:

1 1⁄2 kg Woolworths free-range stewing lamb
4 T olive oil
1 large onion, roughly chopped
1 celery stick, finely chopped
5 garlic cloves, finely chopped
180 g split peas
sea salt, to taste
freshly ground black pepper, to taste
1 litre chicken stock
2 sprigs fresh rosemary
400 g baby potatoes, washed
100 g Woolworths frozen petit-pois
20 g Italian parsley, roughly chopped
pap, for serving

Method

1. Place the lamb in the marinade, cover with clingwrap and chill overnight, or for 1 hour if you’re pressed for time.

2. Heat a potjie on the coals and sear the lamb in the olive oil until golden. Add the onion, celery and garlic. Fry for 4–5 minutes or until the onions caramelise and soften.

3. Add the split peas and season. Stir, then pour in the stock. Simmer, covered, for 1 hour, stirring occasionally.

4. Stir in the potatoes and rosemary and simmer until the potatoes are cooked through but still retain their shape, about 25 minutes. Stir in the peas and parsley. Serve with the pap.

Find more lamb recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

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Recipes & Articles by Khanya Mzongwana

Salt-baked butternut

White chocolate-and-tahini bread cookies

Home-made falafel

Spicy meatloaf

Spinach and broccoli soup

Berbere-esque eggs with red kachumbari

Braaied veggies with curried onions

Enchilada-style sweetcorn

Bean-and-peanut soup

Red-red

Vegetable biryani

Lamb potjie

Lamb potjie

Ingredients

Method