Ingredients
Cooking oil to brown meat
8 neck of lamb slices, 15 mm thick
8 lamb knuckles, 15 mm thick
8 pork knuckles, 15 mm thick
8 small onions
10 ml salt
Meat stock
8 carrots, each cut into 3 pieces
3 large potatoes, cubed
24 young green beans, halved
6 baby marrows, each cut into 3 pieces
250 g button mushrooms
2 large onions, finely chopped
6 large ripe tomatoes, skinned and diced
2 – 3 cloves garlic, thinly sliced
2 – 3 drops Tabasco sauce
15 ml soy sauce
15 ml Worcestershire sauce
Freshly ground black pepper to taste
1 stalk celery, cut into 5 mm pieces
Coarsely chopped fresh parsley

Method
Heat a little oil in the potjie, add neck and brown on all sides.
Remove and arrange in the centre of a flat -bottomed potjie.
Repeat this with the lamb and pork knuckles, placing the lamb in a circle around the neck, then the pork knuckles around the outside edge.
Place whole small onions on top and sprinkle with salt.
Pour in hot meat stock to almost cover meat.
Arrange vegetables on top in layers: carrots, potatoes, then green beans.
Cover with lid and allow to simmer.
As soon as the potato is almost soft, arrange a layer of baby marrow and then a layer of mushrooms on top.
Simmer for about 10 minutes.
Braise onion and tomato in smaller potjie.
Add remaining ingredients, except parsley.
Simmer for 15 minutes.
Spoon over vegetables in flat-bottomed potjie and allow to simmer through.
Sprinkle with parsley and serve.

Ingredients
1 kg mutton shank, sawn into slices
15 ml cooking oil
250 g onions, sliced
Salt and freshly ground black pepper to taste
500 ml meat stock
500 g potatoes, sliced
250 g green beans
250 g baby marrows, whole if small, otherwise sliced
250 g mushrooms, whole if small, sliced if large
4 spring onions
250 g tomatoes, skinned and chopped
5 ml chopped fresh oregano or 2 ml dried
Pinch of ground cloves
1 ml paprika
15 ml fresh rosemary or 5 ml dried

Method
Brown shank in heated oil.
Add onion and sauté until transparent.
Season meat with salt and pepper.
Pour heated stock over.
Arrange vegetables on top of meat in the following order: potatoes, green beans, baby marrows, mushrooms and spring onions.
Spoon tomato on top of vegetables.
Sprinkle with oregano, cloves, paprika and rosemary.
Cover with lid and simmer for 1.5 – 2 hours or until meat and vegetables are tender.
Do not stir during cooking process.
Before serving, stir carefully making sure the meat and vegetables do not break up.

Ingredients
4 sheep’s tails (optional)
1.5 kg neck of mutton, sawn into slices
1 kg mutton shank, sawn into pieces
1 kg mutton breast, sawn into portions
2 onions, sliced
2 cloves garlic, crushed
1 green pepper, seeded and cut into strips
300 g potatoes, peeled and sliced
200 g baby carrots
200 g green beans
100 g baby marrows
100 g button mushrooms
1/2 x 410 g can whole tomatoes, chopped
30 ml chopped fresh parsley
5 ml salt
Freshly ground black pepper to taste
1 bay leaf
50 ml dry white wine
150 ml dry red wine

Method
Place sheep’s tails, if using, into potjie, heat slowly and brown.
Add remaining meat a few pieces at a time and brown in tail fat.
Add onion, garlic and green pepper and sauté until onion and garlic are transparent.
Arrange vegetables in layers, in the order listed above, on top of meat.
Add tomatoes, parsley, salt and pepper and bay leaf.
Pour heated wine over, cover with lid and simmer for 2 – 3 hours or until meat is tender.

Ingredients
30 ml mutton tail fat or 15 ml butter and 15 ml cooking oil
2 large onions, finely chopped
2 cloves garlic, finely chopped
1.5 kg neck of lamb slices
10-15 ml salt
Freshly ground black pepper to taste
8 medium potatoes, quartered lengthwise
500 g uncooked rice
2.5 litres meat stock

Method
Heat fat or butter and oil in potjie and sauté onion and garlic until transparent.
Remove and set aside.
Slash fat edges of meat to prevent curling while cooking.
Add meat gradually to potjie and fry until golden brown and crisp.
Sprinkle meat with a little salt and pepper.
Arrange potatoes on top of meat and sprinkle with remaining salt and pepper.
Spread onion and garlic mixture over potatoes.
Sprinkle rice over.
Heat stock in a separate potjie and pour carefully over rice.
Season with more salt and pepper.
The liquid should be 25 mm above the rice.
Cover with lid and simmer for 1.5 – 2 hours or until the liquid disappears from the top of the rice.

Ingredients
1.5 kg neck of mutton, cut into slices
30 ml cooking oil
Salt and pepper to taste
3 medium onions, chopped
250 ml water
500 g whole baby carrots, peeled
500 g whole baby potatoes, peeled
20 ml sugar
10 ml mild curry powder
5 ml turmeric
125 ml milk

Method
Heat the oil in the pot.
Season the meat with salt and pepper and brown a few pieces at a time.
Remove and set aside.
Fry the onions until tender.
Return the meat to the pot.
Cover the meat with water, replace lid and simmer for 1 hour.
Add the carrots and potatoes and simmer for approximately 30 minutes.
Mix the sugar, curry powder and turmeric with the milk and add.
Simmer for another 15 minutes and gently stir through once.
Add more water if the potjie becomes too dry and simmer for another 15 minutes.

Ingredients
8pcs braai lamb chops
4 onions – two chopped and two quartered.
3tbs mixed chopped herbs (thyme, rosemary, parsley, oregano)
Olive oil for frying meat and onions
3 large carrots, chopped
1 large butternut (1/4 chopped into small blocks, the rest chopped big).
1/3 – 1/4 of a bottle of red wine
2 heads of broccoli
2 tins of tomato and onion mix
2 handfuls of baby potatoes
Black pepper and salt to taste

Method
Heat up the pot – quite hot, as you need to fry the chopped onions and brown the meat.
Put in some olive oil, fry the chopped onions till they start going translucent.
Put the meat it and brown, add some black pepper and salt.
Put in the potatoes, carrots, small chopped butternut, cans of tomato and onion, mixed herbs and the wine.
Turn down the heat to that the pot is simmering slowly.
Cook for at least an hour, preferably two.
Half an hour from eating time, add the big butternut.
10 min from eating time add the broccoli.

Ingredients
1kg oxtail
1kg lamb neck
1 onion
¾ cup olive oil
1kg small potatoes
500g small carrots
500g butternut
4 baby marrows
1 packet/tin corn
1 packet green beans
1 packet fresh mushrooms
250ml red wine
500ml Coca-Cola
500ml fresh dairy cream

Seasoning
Marinda salt, pepper, Robertson steak and chops, garlic flakes, Worcestershire sauce, Knorr oxtail soup powder, Mrs Balls chutney

Method
Fry the onion in oil and add garlic flakes into the pot.
Add oxtail and sheep neck in pot and fry until meat and onions are brown.
Spice the meat with marinda salt, Robertson steak and chops and Worcestershire sauce.
Add red wine, Coca-Cola and 1.5 cups of water and place the lid on pot.
After 90-120 minutes, add the small potatoes and carrots and 1.5 cups of water.
Let the pot cook for another 15-20 minutes.
Cut the butternut in rings and place it on top of the potatoes and carrots.
Cut the baby marrows in big chunks and place on top again, followed by the small mielies, green beans and mushrooms.
Place the lid on the pot for 10-15 minutes whilst making the sauce.
In a separate pot, add 500ml dairy cream, 3/4 cup water, oxtail soup, 100ml Mrs Ball’s chutney and stir the mixture on a heated plate.

Ingredients
1.5 kg lamb shin pieces
250 g rindless shoulder bacon
30 ml oil
125 ml soy sauce
375 ml water
10 ml sugar
10 ml dried herbs
250 gram dried peaches
1 large onion sliced
1 large green pepper sliced
Salt & pepper to taste
250 g carrots
250 g green beans
250 g marrow slices
8 small potatoes
4 medium tomato, sliced
2 corn cobs cut into pieces
250 ml water
20 ml flour
10 ml instant beef gravy powder

Method
Heat oil in the potjie and place the meat in the hot oil.
Brown quickly on all sides.
Add the soy sauce.
Take the meat out of the pot.
Brown the onion, green pepper and bacon.
Place the meat on top.
Mix sugar and water and pour into pot.
Simmer for 1 hour.
Add herbs, salt & pepper.
Stir well and simmer for another 30 minutes.
Arrange the vegetables in layers on top of the meat and simmer for 1 hour.
Add more boiling water if necessary.
Mix water, flour & gravy powder to a paste and add to the pot.
Place dried peaches on top.
Simmer for another 20 minutes.

Ingredients
2 kg mutton shank (cut into pieces)
250 g rindless bacon (chopped)
45ml cooking oil
2 medium onions (chopped)
Salt and pepper to taste
5 bay leaves
500 ml beer
4 large carrots (peeled & diced)
15 whole baby potatoes
15 baby marrows (cut into pieces)
15 baby sweetcorns
1 packet of pork gravy
1 packet of sausage gravy

Method
Heat the oil in the pot and fry the Onions until tender, add the shank and bacon fry until golden brown.
Add the beer and let it cook for about an hour or until beer is nearly no beer left.
Pour in 500 ml Water and bring to the boil.
Cook for 30 minutes and add the 2 gravy packets in to the pot and salt & pepper to taste.
Cook for another 10 minutes before adding in the vegetables and let it cook until potatoes are done.
Serve with rice and potjie bread.

Ingredients
2 kg mutton chops
Salt and pepper to taste
45 ml cooking oil
2 large onions, coarsely chopped
250 g rindless breakfast bacon, chopped
3 large potatoes, peeled and cubed
250 ml uncooked rice
250 ml dried apricots, soaked in water for 1 hour and drained
250 ml water
1 tin (410 g) mealie kernels, drained
1 tin (410 g) peas, drained
250 ml chutney
20 ml strong curry powder
5 ml turmeric
3 ml coriander
3 ml ground nutmeg

Method
Heat the oil in the pot.
Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides.
Remove the meat and set aside.
Fry the onions until tender.
Return the meat to the pot with the onions.
Arrange the bacon, potatoes, rice and apricots in layers on top of the meat.
Add the water.
Cover and simmer for 1 hour.
Add more water if the potjie boils dry.
Add the mealies and peas.
Mix the chutney, curry, turmeric, coriander and nutmeg well.
Add the mixture to the Potjie.
Cover and simmer for 30 to 45 minutes.
Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.