Lamb potjie
6
Easy
30 minutes, plus overnight marinating time
1 1⁄2–2 hours
This lamb potjie is not a classic, but it deserves to be! Split peas are a terrific thickener and add an almost velvety texture to this special recipe. My use of split green peas is a forever ode to my late father, Vapi, an excellent cook.
Ingredients
Method
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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
Ingredients
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.
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana
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