Smoky Lamb Knuckle Potjie Cook inside or out!
A potjie is an Afrikaans word for a cooking vessel used outdoors over an open wood fire. It has also become the term for a stew-like recipe or meal cooked in the vessel over the open fire. And alas, it has even become a verb: Were going to potjie this weekend.
Tomato Lamb Bredie
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is best prepared in a heavy-bottom cast-iron pot or potjie. I've adapted it in a recipe that takes just over an hour to cook. Traditionally, this type of dish would probably have been made with just the lamb knuckles, but I've added the shoulder to provide some additional meat. The sweet and…
Beef brisket with braai (BBQ) sauce potjiekos - Cooksister | Food, Travel, Photography
An authentic South African recipe for beef brisket potjiekos with a homemade braai or BBQ sauce
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Lamb's Neck Potjiekos Recipe - Food.com
Loosely based on Cass Abraham's Tomato Bredie, but designed for a proper potjie pot. The Potjie pot is usually placed over a fire or barbecue. (though a large saucepan on the hob will do, honest!). This is a traditional South African stew, usually made with mutton. I adapted it so that you can get the ingredients easily in Britain's lamb-obsessed supermarkets. The longer you leave it cooking, the better it gets.
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Nothing beats a potjie – except when the cooking time outlasts hungry guests. Succulent with a delicious smack of the sea, this one cooks in minutes!