Scone-topped Lamb Hotpot

Potjie No: 4
Serves: 8
Cooking Time: 1.5 hours
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50 ml oil
800 g boneless lamb (cut into thick strips)
2 onions (sliced)
3 cloves garlic (crushed)
10 ml freshly grated ginger
3 ml ground cumin
40 ml flour
700 ml beef stock
3 large tomatoes (peeled and chopped)
60 ml soy sauce
60 ml freshly chopped coriander
25 ml freshly chopped mint (or 10 ml dried)
4 patty pans (sliced)
150 g green beans (halved)
Salt and freshly ground pepper

Scone topping
280 g self-raising flour
5 ml baking powder
6 spring onions (chopped)
10 ml cumin seeds
75 g butter
125 ml milk
1 large egg (lightly beaten)

Heat the oil in a saucepan or casserole dish and brown the meat in batches.
Return meat to the saucepan and add onions, garlic, ginger and cumin.
Cook for 5 minutes, then stir in flour.
Add the stock gradually, stirring constantly.
Add the tomatoes and soy sauce and bring to the boil, then reduce heat and allow to simmer for 45 minutes. Add the herbs, patty pans, beans and seasoning to taste, then transfer mixture to a greased ovenproof dish or leave in the casserole dish.

Scone Topping
Place all dry ingredients and spring onions into a large bowl.
Rub in the butter until mixture resembles coarse breadcrumbs.
Stir in the milk and egg until all ingredients have combined.
Turn out on to a floured surface and use a scone cutter to cut 6-8 scones.
Place scones around edge of dish, on top of the lamb mixture. Brush with milk and bake in a preheated oven (200 °C) for 15-20 minutes until golden.

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