Boland Lamb Potjie

Potjie No: 1/2 & 2 and Flat-bottomed Potjie No: 3
Serves: 6
Cooking Time: 1.5 hours

Ingredients
Cooking oil to brown meat
8 neck of lamb slices, 15 mm thick
8 lamb knuckles, 15 mm thick
8 pork knuckles, 15 mm thick
8 small onions
10 ml salt
Meat stock
8 carrots, each cut into 3 pieces
3 large potatoes, cubed
24 young green beans, halved
6 baby marrows, each cut into 3 pieces
250 g button mushrooms
2 large onions, finely chopped
6 large ripe tomatoes, skinned and diced
2 – 3 cloves garlic, thinly sliced
2 – 3 drops Tabasco sauce
15 ml soy sauce
15 ml Worcestershire sauce
Freshly ground black pepper to taste
1 stalk celery, cut into 5 mm pieces
Coarsely chopped fresh parsley

Method
Heat a little oil in the potjie, add neck and brown on all sides.
Remove and arrange in the centre of a flat -bottomed potjie.
Repeat this with the lamb and pork knuckles, placing the lamb in a circle around the neck, then the pork knuckles around the outside edge.
Place whole small onions on top and sprinkle with salt.
Pour in hot meat stock to almost cover meat.
Arrange vegetables on top in layers: carrots, potatoes, then green beans.
Cover with lid and allow to simmer.
As soon as the potato is almost soft, arrange a layer of baby marrow and then a layer of mushrooms on top.
Simmer for about 10 minutes.
Braise onion and tomato in smaller potjie.
Add remaining ingredients, except parsley.
Simmer for 15 minutes.
Spoon over vegetables in flat-bottomed potjie and allow to simmer through.
Sprinkle with parsley and serve.