Marc Lurie
5th Feb 2005, 19:54
Hello all,
I've got a potjie simmering away on the braai, and I thought I'd share the recipe with you all.
"What's a potjie? What's a braai?" I hear you ask. Well, a braai is simply a barbeque fire. (Pronounced "bry" as in "fry")
A potjie (Pronounced "poy-ki" as in "toy" and "key") is a large three legged cast-iron pot that was first brought to Africa by Dutch settlers. It has become a very popular way to prepare fantastic meals such as the one that is simmering away on my braai, and smelling great.
I saw a company selling potjies at Billing last year, so they are available somewhere in the UK.
Here's ho to make Marc's Incredible Lamb Knuckle Potjie:
Ingredients:
4 Tbsp olive oil
3 large sweet onions
1kg lamb knuckles
4 cloves garlic
5 large carrots
Punnet of green beans
5 large tomatoes
4 large potatoes
Huge handfull of fresh parsley
Punnet of mushrooms
Bottle of dry white wine
500ml beef stock
4 good Thai chillies or 1 small Habanero
Punnet of fresh baby corn
4 large leeks
6 baby gem squashes (I've never seen them in the UK, so use marrows)
Diced pumpkin
Salt and pepper.
Method:
Using a Number 3 potjie (that's a pretty big one, and will feed about 10-15 people)
Fry the chopped onion in olive oil in the potjie until glassy,
Add crushed garlic.
Brown the lamb knuckles (or lamb neck, or both) with the onions.
Now (VERY IMPORTANT) lower the heat under the potjie. Only one burning log, or two charcoal briquettes is enough.
Add, in thick layers, all of the ingredients, chopped. Start with the carrots, and alternate in colour and flavour. Always put a thick layer of parsley between the mushrooms and the tomatoes. I ususally layer as follows: Carrots, beans, mushrooms, parsley, tomatoes, leeks, pumpkin, corn, potato, gem squashes (and also add any other veggies that might be lying around). I usually put the chillies just above the meat, chopped very finely.
Throw about 125ml wine into the potjie, and 625ml down your throat. Add the stock. It is important that you don't put too much liquid into the potjie. Rather put too little. Close the lid, and let the potjie simmer (on only one coal) for about 3 to 5 hours.
Oh yes, I almost forgot. The most important thing is DON'T STIR THE POTJIE. Just let it steam away slowly. When it's ready to serve (the potato is soft) use a big spoon to roughly mix it up, then serve with various breads, fresh salads, and a cold beer.
I've got a potjie simmering away on the braai, and I thought I'd share the recipe with you all.
"What's a potjie? What's a braai?" I hear you ask. Well, a braai is simply a barbeque fire. (Pronounced "bry" as in "fry")
A potjie (Pronounced "poy-ki" as in "toy" and "key") is a large three legged cast-iron pot that was first brought to Africa by Dutch settlers. It has become a very popular way to prepare fantastic meals such as the one that is simmering away on my braai, and smelling great.
I saw a company selling potjies at Billing last year, so they are available somewhere in the UK.
Here's ho to make Marc's Incredible Lamb Knuckle Potjie:
Ingredients:
4 Tbsp olive oil
3 large sweet onions
1kg lamb knuckles
4 cloves garlic
5 large carrots
Punnet of green beans
5 large tomatoes
4 large potatoes
Huge handfull of fresh parsley
Punnet of mushrooms
Bottle of dry white wine
500ml beef stock
4 good Thai chillies or 1 small Habanero
Punnet of fresh baby corn
4 large leeks
6 baby gem squashes (I've never seen them in the UK, so use marrows)
Diced pumpkin
Salt and pepper.
Method:
Using a Number 3 potjie (that's a pretty big one, and will feed about 10-15 people)
Fry the chopped onion in olive oil in the potjie until glassy,
Add crushed garlic.
Brown the lamb knuckles (or lamb neck, or both) with the onions.
Now (VERY IMPORTANT) lower the heat under the potjie. Only one burning log, or two charcoal briquettes is enough.
Add, in thick layers, all of the ingredients, chopped. Start with the carrots, and alternate in colour and flavour. Always put a thick layer of parsley between the mushrooms and the tomatoes. I ususally layer as follows: Carrots, beans, mushrooms, parsley, tomatoes, leeks, pumpkin, corn, potato, gem squashes (and also add any other veggies that might be lying around). I usually put the chillies just above the meat, chopped very finely.
Throw about 125ml wine into the potjie, and 625ml down your throat. Add the stock. It is important that you don't put too much liquid into the potjie. Rather put too little. Close the lid, and let the potjie simmer (on only one coal) for about 3 to 5 hours.
Oh yes, I almost forgot. The most important thing is DON'T STIR THE POTJIE. Just let it steam away slowly. When it's ready to serve (the potato is soft) use a big spoon to roughly mix it up, then serve with various breads, fresh salads, and a cold beer.