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  1. #41
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Riaan van Wyk View Post
    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
    It are true! In fact there is poitjie theme to this weekend.
    Come join in guys, it are my favorite thread.

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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by andrewdjulyan View Post
    It are true! In fact there is poitjie theme to this weekend.
    Come join in guys, it are my favorite thread.
    Doubt anyone will Andries, am still waiting for the "Afrikaner" dishes everyone commented on to be done on IAT. One can but hope though.
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  5. #43
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    Default Re: Lamb Potjie. Please share some ideas.

    If the pot simmers long enough, the liquid will evaporate and no need to add a thickener.

    ASSEBLIEF, geen pakkies sop of meel in my pot nie!
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  7. #44
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Graham View Post
    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.
    I just swop those 2 layers around. Meat at the bottom, potatoes and carrots on top.

    WHen I dont do the cream and curry i do cream with brown/white onion soup without sugar though
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    Default Re: Lamb Potjie. Please share some ideas.

    To me making a potjie is like photography; studying the technical details bore the crap out of me so I just focus on what works and wing it. No two are ever the same. I've found orange juice to be quite a magic ingredient in a pot, chicken or red meat! I also generally stick to white wine with chicken and red wine with red meat but you can do it the other way around as well if you don't mind purple chicken...
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  11. #46
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    Default Re: Lamb Potjie. Please share some ideas.

    Some nice ideas here. My variation is that I don't use wine for the liquid anymore. I prefer using beer, especially a home brew - adds a much nicer taste than wine.

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    Default Re: Lamb Potjie. Please share some ideas.

    So hoe was die pot?
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  14. #48
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Bigal-SA View Post
    Some nice ideas here. My variation is that I don't use wine for the liquid anymore. I prefer using beer, especially a home brew - adds a much nicer taste than wine.
    Agreed fully. My peri-peri marinade has moved from wine to beer as part of the recipe and it works better in my opinion. Don't litter my pots, in the kitchen or around the fire, with wine anymore. With beef dishes, adding Guinness really works well.

    The only time I use white wine is to make traditional Prego Roll's not the excuses for Prego's we buy.

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    Default Re: Lamb Potjie. Please share some ideas.

    My 2c's worth
    1. Experiment, enjoy and learn from your experience
    2. Mutton is tastier than lamb (cheaper as well, tougher as well)
    3. Keep it simple
    4. I make two types of mutton pots:
      1. "Vaalpot" - mutton and onion and cook, add potatoes later. Thicken sauce with maizena if you want it thicker.
      2. "Bruinpot" - as above but brown meat and onions.


    There are of course also very delicious potjies with veggies etc.
    Last edited by TokTokkie; 2020/03/02 at 02:14 PM.
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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?
    The best advice for a potjie, In my opinion: As little liquid as possible. Then you steam the veggies without mixing flavours. Too much liquid and it becomes a stew and everything tastes the same. 10 minutes from the end you add all your sauces like 'Paarman' and add a tasty dried soup to convert the last bit of liquid to a thicker consistency. 10 minutes will warm all the sauces up nicely and set the soup. You will have a pot with multiple flavours. Stuff must never float around in a pot. !!! ?

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    Default Re: Lamb Potjie. Please share some ideas.

    I haven't read the whole thread, so this may have been mentioned - add a couple or three teaspoons of Marmite, gives a nice umami, subtle edge.
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  21. #52
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Tony Weaver View Post
    I haven't read the whole thread, so this may have been mentioned - add a couple or three teaspoons of Marmite, gives a nice umami, subtle edge.
    Good idea -the Marmite!

    But.......sheesh Tony!-?--an old dog like you! --and one for decades in the business of the written word to boot......latching on to this new one so glibly...


    ....AAAArrrrrrggggggghhhhhh!!!..... You said it!!..... you said------'umami'!

    This is about the most grating word around -(besides 'moist'!)

    In parlance of past, this same-old flavour was known as 'savoury', and everyone was all fine ....... now that's all gone, and it's all umami this and umami that!-everywhere!!!! (-Is it because 'savoury' can maybe be un-p.c. and sound like 'slavery'?)

    I love the savouriness of a good lamb potjie!
    Last edited by Patrick L; 2020/03/02 at 07:43 PM.
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Patrick L View Post
    But.......sheesh Tony!-?--an old dog like you! --and one for decades in the business of the written word to boot......latching on to this new one so glibly...


    ....AAAArrrrrrggggggghhhhhh!!!..... You said it!!..... you said------'umami'!

    This is about the most grating word around -(besides 'moist'!)
    Uuuum, not quite: umami has been around as a word in the English language for over a century, and many Japanese chefs will say it is the very foundation of Japanese cooking - it's much more subtle than "savoury". Just because the Americans have made it fashionable there in the last 20 years, doesn't mean it's new to the rest of the culinary world.
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Morne - Skip View Post
    With oxtail and lamb, I always brown the meat in the pot properly, then take out the meat, fry onions in the meat fat, return meat, salt, pepper, paprika, cayenne, dried thyme, dried parsley, and a steak and chop or any braai spice, add red wine, and let it go for at least 4 hours ....

    the meat renders in it's own juices and fat, the sauce should be shiny and it needs to coat your lips when eating ... nothing beats the taste.

    I never use water in my cooking, red meats it's red wine, white meats it's white wine.

    Low and slow .... low and slow. Don't boil the meat ... it must simmer
    Dont you eat vegetables?

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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by andrewdjulyan View Post
    It are true! In fact there is poitjie theme to this weekend.
    Come join in guys, it are my favorite thread.
    Still waiting for the experts to show their stuff on It Are Time. Won't hold my breath though
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Riaan van Wyk View Post
    Still waiting for the experts to show their stuff on It Are Time. Won't hold my breath though
    You are not supposed to stir the potjie.

  26. #57
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by HobieDave View Post
    You are not supposed to stir the potjie.
    Are you stirring
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    Default Re: Lamb Potjie. Please share some ideas.

    I am not a huge Potjie fan. When I do make a potjie I do not put in any veggies other than potatoes or carrots. Carrots only when making oxtail. We cook the veggies separately. I hate to spoil the taste of meat.

    Lamb like many others do in the thread. Roast the meat first. Roast the unions with a little garlic added. Put meat back with the unions. I like slow cooking in its own juices. With lamb we use basic spices. Salt, ground black pepper, Worcestershire sauce, large spoon of Marmite or Bovril (like Tony does) and half a cup of red wine. I do not do potjies on a fire anymore except when camping. Find that I can control a gas flame better. The meat are left to simmer for 3 to 4 hours till tender. Doing it this way you never need to add liquid.

    Never use cutoffs like they sell at the large food chains as potjie meat.
    I usually process my own meat as I buy whole carcasses. The shanks and shoulder are careful cut for potjie.
    Potatoes like other veggies are cooked on the side in slightly salted water only to be added to the potjie right at the end. I hate potatoes cooked to paste in a pot.
    Serve with a lekker Boere potbrood.
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  28. #59
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Morne - Skip View Post
    With oxtail and lamb, I always brown the meat in the pot properly, then take out the meat, fry onions in the meat fat, return meat, salt, pepper, paprika, cayenne, dried thyme, dried parsley, and a steak and chop or any braai spice, add red wine, and let it go for at least 4 hours ....

    the meat renders in it's own juices and fat, the sauce should be shiny and it needs to coat your lips when eating ... nothing beats the taste.

    I never use water in my cooking, red meats it's red wine, white meats it's white wine.

    Low and slow .... low and slow. Don't boil the meat ... it must simmer
    Eish.. hoe water my bek nou...
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Riaan van Wyk View Post
    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.

    Nice!
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