1 kg leg of lamb, cut into 3 cm cubes
1 tbsp butter
3 medium onions, sliced
10 new baby potatoes
10 whole baby carrots, peeled
8 whole courgettes (baby marrows)
250 ml meat stock
1.5 tsp salt
1 tsp celery salt
2 tbsp Worcestershire sauce
2 tsp soya sauce
2 tsp lemon juice
1 tsp dried thyme (and/or rosemary)
1 tbsp brown gravy powder
1 tbsp mushroom soup powder
Heat the butter in the pot.
Stir fry the onions until tender.
Move the onions to one side and place the meat next to the onions.
Using a large spoon place the onions on top of the meat.
Cover and simmer for about 30 minutes until the meat renders its own juice.
Place the potatoes on top of the meat without letting them touch the side of the pot.
Layer carrots and then the courgettes around and on top of the potatoes.
Mix 125 ml of the stock with the salt, celery salt, Worcestershire sauce, soya sauce, lemon juice and thyme (or rosemary) and add to the potjie.
Cover and simmer for about 90 minutes.
Use the remaining 125 ml of meat stock, mixed with the gravy and soup powder to thicken the liquid in the pot.
Simmer thoroughly for 10-20 minutes.
Serve with rice, couscous and a salad.