Potjie de cordero Karoo
Karoo Lamb Potjie. It brings a true taste of South Africa straight to your dining table.
Ingredientes
- 1.5 kg lamb pieces (with bone, such as shoulder or neck)
- 2 cucharada aceite
- 2 onions, chopped
- 3 dientes de ajo machacados
- 3 carrots, sliced
- 4 medium potatoes, quartered
- 250 g green beans, trimmed
- 1 taza butternut chunks (optional)
- 1 tin (400 g) tomates picados
- 2 cucharada pasta de tomate
- 2 tazas beef or lamb stock
- 250 ml red wine (optional)
- 1 cucharadita dried rosemary
- 2 cucharadita dried oregano
- sal y pimienta negra al gusto
Instrucciones
- Heat oil in the potjie pot over medium coals. Brown lamb pieces in batches until golden, then set aside.
- Sauté onions and garlic until soft.
- Return lamb to the pot and season with salt, pepper, rosemary, and oregano.
- Add the carrots, potatoes, and butternut, layering vegetables neatly.
- Pour in tomatoes, tomato paste, stock, and wine. Do not stir — let it cook in layers.
- Cover with the lid and simmer gently over low coals for 2–3 hours until lamb is tender.
- Add green beans in the last 20 minutes of cooking.
- Serve hot with rice, pap, or fresh bread.
