1.5kg Lamb (Cut up some boud chops mixed with some knuckles)
3 Large onions roughly chopped
0.5kg small baby potatoes
1 punnet button mushrooms, halved
Half of a large butternut, cut into large chunks
4 celery stalks, chopped into 10mm pieces
20 green beans, cut in halves
1 large green pepper, thickly sliced
3 Tbspns crushed garlic (Commercial variety is fine)
1 packet mutton & vegetable soup, mixed with 400ml water.
1 Tbspn dried sweet basil
1 Tbspn dried Italian herbs
1 Tbspn ground black pepper
1 Can All-Gold “Mexican chopped tomatoes”
Minimal salt (Use a few shakes from Marina Garlic Braai Salt & keep tasting)
A glass & a half of dry red wine (Obikwa Shiraz works like a charm)
No.3 potjie pot
Simply cook this potjie in 3 stages (NEVER add water!!)
1) Brown the meat well in a little oil, then lower the heat(Remove most of the coals from under the pot), add the onions and mix them with the meat. Add a few shakes of garlic salt. Add the mushrooms and celery in a layer on top of the meat. Add the wine. Close the lid. Check after about 30mins (Very low heat), lots of liquid will be present and the pot should be steadily simmering. DON’T STIR.
2) Add the potatoes, green peppers, can of tomatoes, the basil, garlic, pepper and herbs. Level it all out into the next “layer”. Close the lid. Check after about 30mins(Very low heat, still simmering) and test that the potatoes are getting semi-soft. Test for final seasoning here, and adjust. DON’T STIR.
3) Add the butternut and green beans as the top “layer”, and close the lid. Check after about 20mins(Low heat), for the butternut to be HALF done, NOT cooked through. Remember to save about 8 mins for the soup to cook properly, without turning the butternut into sludge! Add the soup mix, and gently part the contents of the pot to allow the soup mix to penetrate. Close the lid, low heat for about 8mins. Test often if you have to, just make sure the butternut remains firm, but cooked.
Remove from the fire, gently stir once or twice (MAX) from the bottom up to mix the ingredients, and allow to rest for 20mins.
If there is too much liquid for your liking after stage 1, simply leave the lid on one side and boil off some liquid till you feel comfortable (I did). At this stage the contents can still take quite a bit of punishment, and it will be a mess to try boil off liquid at a later stage. Try not to “ladel” out the liquid as a shortcut – reason is that boiling only removes the WATER, ladelling removes all the flavors and nutrients as well.
If the sauce is too thick at the end, add some BOILING water and thin it out a bit with a GENTLE stir.