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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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Sweet potato gnocchi

Spicy meatloaf

Herb-crusted spatchcock chicken

Berbere-esque eggs with red kachumbari

Cauliflower mac and cheese

Ratatouille eggs

Enchilada-style sweetcorn

Bean-and-peanut soup

Red-red

Vegetable biryani

Cheat’s chicken korma

Lamb potjie

Lamb potjie

Ingredients

Method