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  1. #21
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Hyades View Post
    Awesome guys!

    Thank you. So no water really then. Also, how do you "thicken" the whole story? Add a little flour/mezina?
    Add 1 or 2 potatoes chopped in to small blocks to the pot early in the cooking process. Might need a bit of white wine with. That would automatically thicken the pot.

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  2. #22
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Philip72 View Post
    Lamb shanks best cut to use. Need onion, Potatoes and carrots. 1 tin of All gold Indian style canned tomatoes. I salt and pepper the meat and then brown it over a fire. Cut onions and fry in butter til soft. Ad lamb shanks and let it simmer over low temp for about an hour. Then add tin of tomatoes and carrots and some worcester sauce and simmer for another hour. Then add potatoes and again simmer for a hour. Sometimes add a bit of white wine when I feel the pot needs some liquid. Best enjoyed with some pap..
    Will be making this for supper at Twee riviere on Sunday... All welcome to come and taste😜

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  3. #23
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    Default Re: Lamb Potjie. Please share some ideas.

    So another take on lamb would be to cook the shanks vertically and to serve whole shanks. Assuming your pot is big enough for the shanks to all stand vertically. women will often share a shank as one is simply too much.

    Shanks
    1. Create your Mirepoix. This is the classic french flavour base for gravy's and sauces. Finely dice onions, celery and carrots in the ratio of 2:1:1 by volume. Slowly saute your mirepoix in butter until soft, when soft add fresh garlic and stir through for a couple of minutes, remove the mixture from the potjie and set aside. Make lots, this dish with gravy is a killer, no gravy its a loser.

    2. Season the shanks with salt and ground black pepper.

    3. Brown your Lamb shanks one or two at a time until all are nicely browned. Return the shanks to the potjie standing them vertically, meaty side down.

    4. Return the mirepoix and garlic mixture to the pot. Add white wine as it does not colour the meat as does red wine and add beef stock.

    5. Bruise a couple of sprigs of fresh Rosemary and Thyme and add to the pot.

    6. Cover the pot and place a few coals on the lid to create a field oven. Cook for long over a very slow heat. Ideally 4 hours will ensure very tender shanks. Keep tending to your fire such that you maintain a consistent heat in the pot. The pot must NOT boil it must simmer gently.


    Starch
    7. Peel and dice potatoes for the mash. Boil the potatoes with two bay leaves in salted water. Time the mash and the side to coincide with the serving time, probably start 40min before shanks are perfect..

    8. Finely chop parsley, flat leaf is preferred (lots is good). 1/2 cup per 4 large potatoes.

    9. Mash the potatoes with milk and butter adding a tsp of freshly chopped garlic per 4 large potatoes.

    10. Once mashed, mix through the parsley to create a sumptuous herbed mash.


    Sides
    11. Peel a whole butternut or two. Cut into 20mm thick rings and season with salt and pepper. In a large flat pan over the coals slowly boil off the butternut until cooked, periodically turn the buternut. Keep adding water so the pan does not boil dry. Only a couple of mm of water is required. Once cooked but still firm, cook of the water rand allow the butternut to slightly caramalise on both side (KEEP WATCHING) then add lots of butter and remove from the heat which will be enough to melt the butter. Turn the butternut to get an even coating of butter on both sides.

    12. In your third pot boil fresh green beans in salted water.


    Assembly
    13. Gently remove the shanks from the pot retaining their shape and allow to rest.

    14. Check the consistency of the gravy if too thin then thicken with an onion soup. First dilute some onion powder in cold water and mix through before adding to the gravy, if you don't you will get unpleasant clots. Slowly bring the gravy to the require consistency, allowing time for the soup to cook off and thicken keep stirring.

    15. Plate up and bash this into your face.
    Last edited by Andrew Leigh; 2020/02/27 at 06:13 PM.

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  5. #24
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    Default Re: Lamb Potjie. Please share some ideas.

    That sounds amazing!

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  7. #25
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by FWM View Post
    Here is how I do it and its a winner every time.

    Fry onions n oil take out when brown.
    Chuck the meat in and brown properly. Then I use salt and pepper and potjie spice mix.
    My best one was ribs that I cut up with a lies (dont know what lies in english is).
    If i need moisture I ad coke/sprite

    Then I ad the veg. The ones that takes the longest goes in first (potatoes and carrots)
    20 min later I ad the other stuff. (mielies pampoen etc.)
    20 min later I ad mushrooms and onions.
    Taste if it needs salt pepper.

    Then here comes the magic.
    250ml cream 2 tablespoons curry with 2 tablespoons sugar.
    Mix well and gooi into the pot
    Let it simmer then check if all veg are soft.

    And enjoy on stampmielies or basmati rice or even normal rice is nice.
    thats very similar to how I do it. I like the cream idea though, thanks for that!!
    just one question, where do you add the meat in you veggie layers? I canít see that in your post?
    I put the potatoes and carrots and then the browned meat ontop of that layer. Then the softer ones.
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    Default Re: Lamb Potjie. Please share some ideas.

    Don't forget the boeremusiek tunes, that NEEDS to play in the background. Also try to not get too drunk before the pot is done.

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    Default Re: Lamb Potjie. Please share some ideas.

    Hey Hyades! Post#12!

    Don't do a mix of things you have read here, choose the one that appeals to you most and stick to that. A "mix" of things seldom works....
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Riaan van Wyk View Post
    Also try to not get too drunk before the pot is done.
    Often a problem!
    but I make lots, so when I forgot what it tasted like that night I can try it again in the morning.
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  14. #29
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    Default Re: Lamb Potjie. Please share some ideas.

    1 more tip. Lamb has a unique taste. Keep it simple...

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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Graham View Post
    Often a problem!
    but I make lots, so when I forgot what it tasted like that night I can try it again in the morning.
    Haha. The term "potjiedronk" is a real and very common problem
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  18. #31
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    Default Re: Lamb Potjie. Please share some ideas.

    Garlic. Lots and lots of garlic!!

    The key is a long cook on low heat. Keep the lid closed. Basically you want as much as apressure cooker effect that you can get without a pressure cooker - if that makes sense?
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  19. #32
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    Default Re: Lamb Potjie. Please share some ideas.

    Goodness, some mouth watering recipes, I’ll have to try them, have 8 shanks in the freezer
    Last edited by DCTheron; 2020/02/27 at 07:36 PM.
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  20. #33
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Hyades View Post
    Awesome guys!

    Thank you. So no water really then. Also, how do you "thicken" the whole story? Add a little flour/mezina?
    In my opinion the need to add a bit of water depends on how well the lid seals...and what veggies you are cooking.

    If your pot's lid is ''ground in'' it will act like a pressure cooker to some extent and retain the moisture inside.

    Certain veggies...like pumpkin, squashes etc, have a natural high water content and the pot should have sufficient moisture to complete the cooking process without any water addition.

    No need to add any thickening agent..especially if the pot has potatoes..
    Last edited by Landy90fan; 2020/02/27 at 09:45 PM.
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  21. #34
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    Default Re: Lamb Potjie. Please share some ideas.

    This is a very good point. My lid has a particularly poor seal and as a result too much moisture escapes. I have been caught out a few times in the past whilst moisturizing myself and not paying enough attention to the pot!

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    Default Re: Lamb Potjie. Please share some ideas.

    For lamb, add two or three slivers of anchovies with the meat. Sounds odd but gives lekker salty flavour that blends nicely.

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  24. #36
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Wolfx View Post
    For lamb, add two or three slivers of anchovies with the meat. Sounds odd but gives lekker salty flavour that blends nicely.
    It's not even noticeable, but does bring out subtle flavour nicely if that makes sense

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  26. #37
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by andrewdjulyan View Post
    This is a very good point. My lid has a particularly poor seal and as a result too much moisture escapes. I have been caught out a few times in the past whilst moisturizing myself and not paying enough attention to the pot!
    Use foil under the lid, it works like a charm.
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  28. #38
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by DCTheron View Post
    Use foil under the lid, it works like a charm.
    Have to agree.. Foil solves that issue.

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  29. #39
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    Default Re: Lamb Potjie. Please share some ideas.

    Gents, we have a thread called It Are Time on the forum. Some of the posters here I know are active there but for the others, post your way of doing a potjie there please?

    I don't know much about potjies, the one or two I have done I prefer to rev the crap out of it for an hour or two, balsamic vinegar instead of wine and lots of water added as needed and then gradually turn the heat down and simmer a bit. And I roer it, often
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  31. #40
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    Default Re: Lamb Potjie. Please share some ideas.

    secrets, braai the meat over coals not in the pot. lookup what umami means. lookup umami ingredients. mushrooms, fish sauce, peas, asperugas , liquidize some to thicken your sauce. potatoes, tomato paste, onions

    Basic Umami

    • Corn, peas, tomatoes, red bell peppers, winter squash
    • Almonds, walnuts and other tree nuts
    • Sea vegetables
    • Duck, turkey, chicken (especially mature birds and dark meat), fresh and cured pork products (which are also synergizing), aged steaks
    • Aged and blue-veined cheeses
    • Fin fish (especially smoked, dried or pickled), fish sauce, and shellfish (which are also synergizing)
    • Fermented soy products like soy sauce, tempeh and miso
    • Legumes
    • Black olives
    • Pickled plums (ume) and many other pickled vegetables and fruits



    pick a mix and it will be a winner

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