{"id":1438,"date":"2023-01-01T15:49:37","date_gmt":"2023-01-01T13:49:37","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=1438"},"modified":"2023-01-04T16:06:57","modified_gmt":"2023-01-04T14:06:57","slug":"moroccan-lamb-potjie","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2023\/01\/01\/moroccan-lamb-potjie\/","title":{"rendered":"Moroccan Lamb Potjie"},"content":{"rendered":"

Eergister se potjiekos is vandag se ontbyt.<\/em><\/span><\/p>\n

~ kykNETtv ~<\/em><\/span><\/p>\n

If you still don’t know – potjiekos<\/em><\/a> is a traditional South African dish cooked in a cast-iron pot over an open fire. It is old fashioned slow cooking and has the added benefit of feeding a crowd.\u00a0 There are also always leftovers that taste even better the next day. So my quote for this post means the potjiekos you made the day before yesterday is good for today’s breakfast! The expert potjiekos maker in our house is my husband Peter. His speciality potjie is a Moroccan Lamb Potjie which he first made for a work potjiekos competition (i.e. a cook-off).\u00a0 I am pleased to announce that this post will be authored by him – the first Melby’s Post Guest Blog!<\/p>\n

We’ll prepare and serve with flair<\/h4>\n

As the guest blogger I wanted to add my own quote: ” To stir is human.” I’m attributing this to Chuckzoo in this 4×4 community thread<\/a> although I’m sure the idea (if\u00a0 not the phrasing) has occurred to many people. The thread deals with the question of stirring potjiekos through 82 comments from 4×4 enthusiasts. Be sure to read all of it if you are uncertain of\u00a0 whether or not to stir.<\/p>\n

I also need to mention that while this is the first guest blog it’s not the first potjiekos recipe – if you like this recipe you should also check out the Curry Chicken Potjie.<\/a><\/p>\n

Don’t believe me? Ask the dishes<\/h4>\n

The first thing you will need for potjiekos is the potjie. I think it’s worth buying a potjie in a shop to make sure the lid has a good fit.\u00a0 I have tried a few types of pots. My favorite is a smallish, flat bottomed pot with straight sides – the one on the left in the image below. We got this one from our local SPAR\u00a0 – there’s a whole rage from LK’s<\/a>. The middle pot is the one I have used most often. This is a FALKIRK 8B “dutch oven” and it makes a lot of food. These are great for office events. I don’t like the pots with feet – they are tricky to transport and if you end up needing to finish (or reheat) the potjie on the stove the feet are a nuisance. This does mean I need a separate tripod. I have a sturdy one that isn’t collapsible.<\/p>\n

\"3<\/p>\n

Pots need some basic care – before use I like to rinse mine out with boiling water and dry, then coat the inside with cooking oil and heat it until oil begins to smoke. Then clean it out with a paper towel. After use I wash and dry the pot. I prefer to dry it in the sun. Finally coat the pot with cooking oil before storing. While writing this I learnt that the pot should be stored with the lid off and absorbent paper inside of pot. I have never done this but I suspect this might be why I need to clean mine out with boiling water every time I use it.<\/p>\n

Wine’s been poured and thank the Lord<\/h4>\n

\"glass<\/h4>\n

It’s important to select the right wine for potjiekos.\u00a0 It’s fine to start with beer while you make the fire and fry the meat. Once you start cooking you will need some wine to keep the whole process correctly lubricated. Personally I really enjoy\u00a0 Boplaas Tinta Barocca<\/a> while making the potjie. To serve with the potjie I recommend The Chocolate Block from Boekenhoutskloof. Photographic evidence shows we have also tried Fairview’s Goats do Roam, Nederburg Baronne, HPF Skoonma, Rupert and Rothschild Classique and The Stellenbosch Reserve Vanderstel with some success. Note: do not add wine to the Moroccan Lamb Potjie.<\/p>\n

I’ll be bubbling, I’ll be brewing<\/h4>\n

Half the fun of potjiekos is trying to make the perfect fire. I like to start off with a wood fire. I prefer sekelbos but any wood that makes coals is fine. A hot fire is essential when frying the meat. Once the meat is browned the fire needs to be a bit cooler so I add charcoal briquettes to keep it going. The fire needs to last at least three hours from when you start so it’s best to keep adding charcoal starting early. The trick is not to add too many briquettes at once. If you do the fire gets too hot and you end up with burnt food.\u00a0 If you think the fire is getting\u00a0 too hot you can move some of the coals to the side.<\/p>\n

\"making<\/p>\n

It can be tricky to get the charcoal going if the fire gets cold. If you are adding briquettes but there’s not enough heat you can build a new fire and transfer the potjie there . This also works well to get the heat higher at the end when you want to serve the food.<\/p>\n

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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Moroccan Lamb Potjie<\/h2>\n
<\/div>\n
A step by step recipe for a delicious slow-cooked Moroccan Lamb Potjie<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>South African<\/span><\/div>
Keyword: <\/span>Lamb Potjie, Moroccan Lamb Potjie, Potjiekos<\/span><\/div><\/div>\n
Servings: <\/span>10<\/span> servings<\/span><\/span><\/div>\n\n
Author: <\/span>peterb<\/span><\/div>\n\n

Equipment<\/h3>