Lamb & Olive Potjiekos

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Lamb & Olive Potjiekos

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Ingredients

  • Oil to cover the base of your Potjie
  •  1kg Lamb (on the bone)
  •  2 onions, chopped
  •  1 pack of Black Buffet Olives (pitted)
  •  Chunks of Potatoes, Carrots, Baby Marrows and Green Beans
  •  2 tsp Ginger and Garlic paste
  •  Salt to taste
  •  Black Pepper to taste
  •  1 400g can Diced Tomatoes
  •  A few Bay Leaves

Method

  1.  Place the pot on the fire and heat the oil.
  2.  Add the onions and fry until soft and translucent.
  3. Add the lamb and the ginger and garlic paste and brown on all sides. If the pot is too warm and the meat is burning, add a few tots of wine or water.
  4. Add salt and black pepper.
  5.  When the meat is brown, add the diced tomatoes and the bay leaves.
  6.  Put the lid on and gently simmer for approximately 1 hour.
  7. Add the potatoes and the carrots first and cook for an additional 30-40 minutes before adding the baby marrows, the green beans and Black Buffet Olives (pitted).
  8. Taste and add a bit more salt and black pepper if needed.
  9. Don’t stir the pot, but gently shake to ensure that there is enough liquid in the bottom and that it’s not burning. If unsure, add a bit more wine or water.
  10. Replace the lid and simmer for another 20-30 minutes.
  11.  Remove the pot from the fire and serve hot with rice.

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