Page 24 - IFV Issue 7 August 2025

Recipe

cOSy cOmFORTS:

A SImPLE wInTER wARmER

FOR HOmE cOOKS

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

22 • August 2025 • The Villager