Lamb Potjiekos

Ingredients

• Lamb loin

  Domestic, separable lean and fat, trimmed to 1/4" fat, choice, raw

  8 chop, excluding refuse (yield from 1 raw or 760g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  2 medium or 220g

• Carrots

  Raw

  5 large or 360g

• Green beans

  Snap beans, raw

  1 cup, pieces or 100g

• Squash

  Summer, all varieties, raw

  10 medium or 1.96kg

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Potato

  Flesh and skin, raw

  10 Potato small or 1.7kg

• Corn

  Sweet, yellow, cooked, boiled, drained, without salt

  3 ear medium or 309g

Directions

1. Heat the oil in a large, heavy black pot and fry the meat and onions until brown. Season to taste while frying.
2. Add enough water to cover the meat (and a touch of red wine if you prefer), lower the heat and let the meat simmer for about 60-90 minutes (until tender).
3. Add the potatoes and mielies (and any other veggies that take a long time to cook).
4. Make a mix of mushroom and brown onion sauce, add a bit of chutney and add this to the pot (just enough to cover the meat). Close the lid and leave to simmer.
5. When the first set of veggies are halfway done, add the green beans, patti pans and mushrooms – arrange these in layers over the other veggies. Add a bit of salt and more sauce if necessary.
6. Serve with rice or samp.