elles-belles
Veteran
- Joined
- 19 Jan 2015
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- 162
I'm sure a lot of you might not know what poetjiekos is let alone what a poetjie is.
Before I post the recipe I will tell you what a poetjie is; a poetjie is a cast iron pot with a lid usually are 3 legged.
Growing up I've watched my family make really awesome meals using this particular pot so I just thought to share one of the recipe that is somewhat a tradition.
Lamb Neck and Cabbage Potjie( for those of you who love your lamb)
2 tbs cooking oil
2 large onions, chopped
14 lamb neck chops
250g bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
dash of lemon juice with 500ml water
dash of mixed herbs
salt and black pepper to taste
METHOD
1. Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes.
2. Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. No stirring yet!
3. Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there's enough water after a while, and add more if necessary.
4. Stir through ; the meat should fall off the bones.
5. Serve with brown rice and sweet mashed cinnamon pumpkin.
Go on and try it, I got this from my grandfathers recipe book and some of the measurements can be tweaked to meet your desired taste.
Before I post the recipe I will tell you what a poetjie is; a poetjie is a cast iron pot with a lid usually are 3 legged.
Growing up I've watched my family make really awesome meals using this particular pot so I just thought to share one of the recipe that is somewhat a tradition.
Lamb Neck and Cabbage Potjie( for those of you who love your lamb)
2 tbs cooking oil
2 large onions, chopped
14 lamb neck chops
250g bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
dash of lemon juice with 500ml water
dash of mixed herbs
salt and black pepper to taste
METHOD
1. Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes.
2. Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. No stirring yet!
3. Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there's enough water after a while, and add more if necessary.
4. Stir through ; the meat should fall off the bones.
5. Serve with brown rice and sweet mashed cinnamon pumpkin.
Go on and try it, I got this from my grandfathers recipe book and some of the measurements can be tweaked to meet your desired taste.