Lamb and Oxtail Potjie

Potjie No: 3
Serves: 6
Cooking Time: 3 hours
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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

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


  • 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.
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  1. Leigh

    23 September 2015 at 20:33

    What is marinade salt please we can’t find it

  2. Petrus

    9 February 2013 at 14:31

    Used this Potjie at a school competition and we WON!!!. What a DIVINE combination.

  3. Ronelle

    27 June 2012 at 10:43

    Tried this Potjie on Saturday and it was DIVINE…. A really good recipe thank you

  4. Lukas

    18 March 2011 at 09:43

    It’s a sause that you can either pour over the contents of your pot right after cooking or you can serve it on the side and people can use it if they want.
    You NEVER stir a layered pot! Otherwise you might as well have made a stew…

  5. Nicola

    21 January 2011 at 12:45

    This recipe looks great, but it doesn’t indicate what one needs to do with the sauce that is prepared separately. Presumably stir it in after the final cooking process? Is it ok to then stir up the whole pot that has basically been layered?

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