Boland Lamb Potjie


Potjie No: 1/2 & 2 and Flat-bottomed Potjie No: 3
Serves: 6
Cooking Time: 1.5 hours
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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


  • 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.
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  1. jacky

    22 September 2010 at 15:36

    My nephew made this recipe on our trip to Goudini Spa. It was really nice. Thanks for the recipe

  2. Louis

    13 August 2010 at 14:45

    Great recipes!

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