paprika Archives

Easter recipes

Kerrievis (pickled fish)

30 minutes

Risotto recipes

Creamy pumpkin risotto

45 minutes

Offal recipes

Spicy ox liver

30 minutes

Beef recipes

Chilli savoury mince

Bacon recipes

Mom’s mac n cheese

40 minutes

Kids recipes

Baked mashed potato boats

40 minutes

Butternut recipes

Lentil-and-butternut soup

35 minutes

Biryani recipes

Chicken biryani cooked over fire

1 hour

One-pot wonder

Bredie

30 minutes–1 hour

Chickpea recipes

Home-made falafel

25 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

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Pumpkin chowder with salmon

Kerrievis (pickled fish)

Creamy pumpkin risotto

Spicy ox liver

Chilli savoury mince

Mom’s mac n cheese

Baked mashed potato boats

Lentil-and-butternut soup

Chicken biryani cooked over fire

Bredie

Home-made falafel

Lamb potjie

Lamb potjie

Ingredients

Method