Lamb potjie recipe

This lamb potjie is not a classic, but it deserves to be! Split peas are a terrific thickener and add an almost velvety texture to this special recipe.

SERVES: 6
DIFFICULTY: Easy
PREP TIME: 30 minutes, plus overnight marinating time
COOKING TIME: 1 1⁄2–2 hours

INGREDIENTS

For the marinade, mix:

– 2 T Woolworths lamb rub
– 1 lemon, zested and juiced
– 1 T paprika
– sea salt, to taste
– freshly ground black pepper, to taste
– 4 T olive oil

For the lamb:

– 1 1⁄2 kg Woolworths free-range stewing lamb
– 4 T olive oil
– 1 large onion, roughly chopped
– 1 celery stick, finely chopped
– 5 garlic cloves, finely chopped
– 180 g split peas
– sea salt, to taste
– freshly ground black pepper, to taste
– 1 litre chicken stock
– 2 sprigs of fresh rosemary
– 400 g of baby potatoes, washed
– 100 g Woolworths frozen petit-pois
– 20 g Italian parsley, roughly chopped
– pap, for serving

COOKING INSTRUCTIONS

1. Place the lamb in the marinade, cover with cling wrap and chill overnight, or for 1 hour if you’re pressed for time.

2. Heat a potjie on the coals and sear the lamb in olive oil until golden. Add the onion, celery and garlic. Fry for 4–5 minutes or until the onions caramelise and soften.

3. Add the split peas and season. Stir, then pour in the stock. Simmer, covered, for 1 hour, stirring occasionally.

4. Stir in the potatoes and rosemary and simmer until the potatoes are cooked through but retain their shape, about 25 minutes. Stir in the peas and parsley. Serve with the pap.

source – cooking365coza