Page 16 - Dainfern Precinct Living Issue 4 2025
P. 16
RECIPES
COSY COMFORTS
3 SIMPLE WINTER WARMERS
FOR HOME COOKS
B Y NIC OLA KILL OPS 1. TRADITIONAL
LAMB POTJIE
When the Highveld winter This season, we’ve rounded
settles in with its crisp evenings up three winter winners – all A quintessential South African dish, the
lamb potjie is both a culinary delight
and misty mornings, there’s flavour-packed, family-friendly, and a social experience. Prepared in a
cast-iron pot over an open flame, this
something deeply comforting and perfect for those evenings stew combines tender lamb chunks
with a medley of vegetables like carrots,
about a home-cooked meal that when you want warmth without potatoes and butternut squash. Seasoned
bubbles, bakes or simmers. complication. with fresh herbs and simmered slowly,
the result is a rich, flavourful dish that’s
perfect for sharing on chilly evenings.
Ingredients:
• 1 kg chopped lamb neck
• 1 kg sliced lamb shank
• 3 large onions, sliced
• 3 large potatoes, cut into chunks
• 250 g mushrooms, sliced
• 250 g baby carrots
• 250 g baby marrows
• 250 g baby corn
• 50 g brown onion soup powder
• 10 ml dried rosemary
2024 • 10 ml salt
•
200 ml beef stock (made with 15
ml beef extract)
• 250 ml red wine
• 250 ml Ideal milk (or evaporated
milk)
• 250 ml chutney
• 15 ml medium curry powder (1
heaped tablespoon)
Instructions:
1. Heat a potjie on the coals and
sear the lamb in olive oil until
golden.
2. Add the onions, celery and
garlic. Fry for 4–5 minutes until
caramelised and softened.
3. Add the split peas (if using) and
seasoning. Stir, then pour in the
stock. Simmer, covered, for 1
hour, stirring occasionally.
4. Add the vegetables in layers,
starting with potatoes and
carrots, then mushrooms,
marrows and corn.
5. Mix the soup powder, rosemary,
salt, beef stock, wine, milk,
chutney and curry powder to
make the sauce. Pour over the
layers.
6. Cover and simmer gently for 2–3
hours, checking occasionally to
prevent drying out.
14 DPL issue 4 2025
