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.


    Chris
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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.

    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?


    Chris
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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.

    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.

    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.
    Willie

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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.

    Cool stuff.

    Thanks guys. I'm gonna do a mix of things I've read up here. Hopefully Sunday's lunch will be good, haha.


    Chris
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Hyades View Post
    Cool stuff.

    Thanks guys. I'm gonna do a mix of things I've read up here. Hopefully Sunday's lunch will be good, haha.
    Post some on IT ARE TIME we are having a potjie weekend
    Willie

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  25. #14
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    Default Re: Lamb Potjie. Please share some ideas.

    chop onions
    have some wine
    fry onions
    have some wine
    add meat
    have some wine
    1 hour later ask wife to watch the wood, you need to run off to buy some wine

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  27. #15
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by FWM View Post
    Post some on IT ARE TIME we are having a potjie weekend
    Will do


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    Default Re: Lamb Potjie. Please share some ideas.

    I would advise using white wine.
    Red wine colours the potatoes.

  29. #17
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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.
    Isn't that too sweet?

  30. #18
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    Default Re: Lamb Potjie. Please share some ideas.

    Hier is my skaap shanks.

    Braai uie bruin. Haal uit en braai die skaap bruin. Gooi die uie terug.

    Gooi sout en peper na smaak en sit roosmaryntakkies bo-op.

    Voeg een blikkie bier by. (Gooi aan die kant. Moenie die sout van die vleis afspoel nie) Bring tot kook.

    Sit die deksel op, verminder die hitte en kook tot sag. Haal die deksel naby die einde af en kook die vloeistof af tot daar net so taai sous oorbly. Eet saam met pap.

    Ons hou van die vleis smaak sonder ekstra speserye.
    Kobus

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  32. #19
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    Default Re: Lamb Potjie. Please share some ideas.

    Quote Originally Posted by Morne - Skip View Post
    Isn't that too sweet?
    Not at all, the curry and the sweetnes goes together very well
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    Default Re: Lamb Potjie. Please share some ideas.

    I usually use both lamb shanks and chopped lamb neck.

    Works very well

    Bostoe

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