Lamb Potjie. Please share some ideas.





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  1. #1
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    Default Lamb Potjie. Please share some ideas.

    Hi Guys,

    I want to make a lamb potjie this weekend. I've never been good at potjies, to be honest. This is something I want to remedy. Please share some ideas for a lamb potjie.


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    Default Re: Lamb Potjie. Please share some ideas.

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    This one is a winner for us

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    Default Re: Lamb Potjie. Please share some ideas.

    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

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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 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.

    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 whine when I feel the pot needs some liquid. Best enjoyed with some pap..

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    Default Re: Lamb Potjie. Please share some ideas.

    Awesome guys!

    Thank you. So no water really then. Also, how do you "thicken" the whole story? Add a little flour/mezina?


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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?
    Nay, that robs flavour! Good quality packet soup (mushroom, brown/white onion or tomato), just sprinkle it into the simmering potjie. One packet for a smaller potjie, two for more than six people.
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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?
    I normally coat the meat in seasoned flour(salt, pepper and curry powder if making a curry) then brown the meat in butter. Remove meat, cook onions and garlic etc and proceed as the other guys have said.

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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by andrewdjulyan View Post
    I normally coat the meat in seasoned flour(salt, pepper and curry powder if making a curry) then brown the meat in butter. Remove meat, cook onions and garlic etc and proceed as the other guys have said.
    Ja, this is me too. I also coat the meat in seasoned flour.

    I thicken with potato (if necessary). The flavour profile is already in the pot and has absorbed all the juices, so it doesn't introduce a different taste.

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    Default Re: Lamb Potjie. Please share some ideas.

    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.
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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?
    Try and shy away from packet sauces. It robs the meat flavour. After browning your meat and taking out the pot, you can lightly dust it with seasoned flour before putting it back, if you think your sauce might be too thin when done.

    Some flour their meat before browning it in the pot, i've never mastered that one, my meat sticks to the bottom then on some occasions. I prefer, brown, then dust, then return.

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    Default Re: Lamb Potjie. Please share some ideas.

    Beware of sauces and soup powders with tomato in.
    It causes a slightly "sour" taste which I don't like.

    The brown onion works well.
    One of my favourite additives is Chilly Beef soup powder.
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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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    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..
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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.

    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.

    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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    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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    Default Re: Lamb Potjie. Please share some ideas.

    That sounds amazing!

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