Page 35 - Intra Muros August Issue 2025

RECIPES

Cosy Comforts: A Simple Winter

Warmer for Home Cooks

hen the Highveld winter settles in with Traditional lamb potjie
its crisp evenings and misty mornings,
Wthere’s something deeply comforting A quintessential South African dish, the lamb potjie is both a culinary delight and a
about a home-cooked meal that bubbles, bakes social experience. Prepared in a cast-iron pot over an open flame, this stew combines
or simmers. This season, we’ve chosen a winter tender lamb chunks with a medley of vegetables like carrots, potatoes and butternut
winner – flavour-packed, family-friendly, and squash. Seasoned with fresh herbs and simmered slowly, the result is a rich, flavourful
perfect for those evenings when you want warmth dish that’s perfect for sharing on chilly evenings.
without complication.

Ingredients:

• 1kg chopped lamb neck
• 1kg sliced lamb shank
• 3 large onions, sliced
• 3 large potatoes, cut into chunks
• 250g mushrooms, sliced
• 250g baby carrots
• 250g baby marrows
• 250g baby corn
• 50g brown onion soup powder
• 10ml dried rosemary
• 10ml salt
• 200ml beef stock (made with 15ml beef extract)
• 250ml red wine
• 250ml Ideal milk (or evaporated milk)
• 250ml chutney
• 15ml medium curry powder (1 heaped tablespoon)

Instructions:

1. Heat a potjie on the coals and sear the lamb in olive oil until golden brown.
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 in 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.

INTRAMUROS AUGUST 2025 | 33
INTRA MUROS AUGUST 2025 | 33