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
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.
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