Raisins & Sour Cream Lamb Potjie

Potjie No: 3
Serves: 4 – 6
Cooking Time: 2 hours
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15ml oil
2 leeks (sliced)
1 onion (sliced)
2 stalks celery (chopped)
2 cloves garlic (crushed)
2 kg stewing lamb (cubed)
Salt and black pepper to taste
100 ml white wine
200 ml meat stock or hot water
250 ml seedless raisins
5 ml dried thyme
15 ml chopped fresh parsley
5 ml dried origanum
160 ml cream or sour cream

Heat a little oil in a black pot and sauté the leeks, onion, celery and garlic until glossy.
Season the meat cubes with salt and black pepper and fry in the oil until brown on the outside.
Add the wine, a little meat stock or hot water and the raisins.
Cover the pot and simmer over medium-hot coals until the meat is nearly tender.
Season with thyme, parsley and origanum.
Add more stock if desired.
Stir in the cream or sour cream and heat until warmed through.

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