Recipe by Bel's Belly
Loosely based on Cass Abraham's Tomato Bredie, but designed for a proper potjie pot. The Potjie pot is usually placed over a fire or barbecue. (though a large saucepan on the hob will do, honest!). This is a traditional South African stew, usually made with mutton. I adapted it so that you can get the ingredients easily in Britain's lamb-obsessed supermarkets. The longer you leave it cooking, the better it gets.
Top Review by Pavlos P.
Great recipe lovely flavours. Just need to double up on all ingredients. If you are going to go through all that time and effort to make it, trust me you need to double up.Every one is going to want seconds? I used 1kg of Lamb Knuckle (great meat for a potjie) with the lamb neck. Then rather add the potatoes an hour before it is almost done, they don't need more cooking otherwise you will no whole potatoes to enjoy.
- 8 slices lamb necks
- 250 ml red wine (Pinotage of course! you can be liberal with this)
- 250 g new potatoes, chopped (halved if small)
- 1 large onion, roughly chopped
- 2 red peppers, sliced
- 12 vine tomatoes, halved
- 1 1⁄2 teaspoons ground cloves
- 1 1⁄2 teaspoons ground cinnamon
- 2 teaspoons sweet paprika
- 3 cm fresh ginger, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon chopped fresh coriander
- 3 tablespoons vegetable oil
Directions See How It's Made
- Add the cloves, cinnamon, paprika, ginger and garlic to some oil and heat in the potjie pot until fragrant.
- Add the meat and potatoes to the pot, then add layers of onion and pepper.
- Finally, add the tomatoes to the top of the pot, and sprinkle over the coriander.
- Pour the wine over the top and allow to drain through.
- Put the lid on the pot and leave to simmer.
- After half an hour, stir the pot well so that the meat is now on the top.
- Cover again, turn the heat down if necessary, and leave to slow cook for as long as possible.
- Good after two hours, even better the next day.
- Serve with rice – if you have room!