Potjiekos
From andreac 14 years ago
- 180 minutes to make
- Serves 10
This is a traditional South African dish with my own ingredients. There are many different ingredients which can be cooked in this way. It all comes down to personal taste
Ingredients
- 1kg lamb pieces (keep bone is meat, make sure you keep the meat in large chunks shopping list
- 2 large onions, thickly sliced shopping list
- 2 large red bell peppers, thickly sliced shopping list
- 500g baby potatoes shopping list
- 500g button mushrooms, halved shopping list
- 500g of baby cabbages (not sure what they are called in other countries) shopping list
- 2 small heads of cauliflower shopping list
- 2 small heads of brocolli shopping list
- 500ml creme fraiche shopping list
- 500ml beef stock shopping list
- 15mg of dill shopping list
- 15ml crushed garlic shopping list
- salt and pepper to taste shopping list
How to make it
- Get your coals burning in your barbeque stand
- once your coals are hot, place a number 3 cooking pot (specifically made for outdoor cooking on coals), on the coals
- add the olive oil
- once olive oil is hot add the onions and peppers and allow to cook gently until soft
- add the meat and enuf beef stock to cover the meat
- season with salt and pepper
- cook covered until meat is just about coming off the bones
- now layer the veg according to cooking time
- potatoes, then brocolli, cauliflower, baby cabbages and mushrooms
- allow veg to cook until soft
- keep lid on and only lift to add a bit of stock at a time and to stir
- keep stirring to a minimum
- when veggies have just softened ad the creme fraiche and garlic
- cook for 20 minutes
- take pot off the coals and stir in the dill
- leave covered for 10 minutes before serving
- serve stew on warm basmati rice (fragrant rice)
The Rating
Reviewed by 6 people-
Far out; I really like the thing. You wouldn't want to do it in the kitchen. Maybe the baby cabbages you have are called Brussel Sprouts elsewhere. If they are really small, like a golf ball and dark green. Thanks for the post. RJ
elgourmand
in Apia loved it
-
Hay, where's the lemon zest?
elgourmand
in Apia loved it
-
Of course not Andreac. It has to be made outside where everyone can sit around, drinking cold beer and giving the cook a hard time. Just funnin about the lemon zest but a bottle of beer might be nice.
In Samoa a big pot. Most places a Dutc...more elgourmand
in Apia loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 9
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "