Ingredients600-700g lamb leg chops
½ tsp barbeque spice 1 tsp Worcester sauce 1 Tbsp light olive oil or coconut oil 1 Tbsp butter 1 large onion, peeled & diced 3 leeks, cleaned & sliced 1 tsp finely chopped garlic 1 cup water 2 Tbsp brown onion soup powder 250g fine green beans, topped & tailed 3 medium potatoes, peeled 2 Tbsp brown onion soup powder 3 Tbsp water freshly ground salt & black pepper 2 Tbsp freshly chopped parsley |
MethodCut the lamb into bite-size pieces & rub with barbeque spice & Worcester sauce.
Heat a size 1 flat bottomed Potjie Pot to hot and brown the lamb in the olive oil & butter while continually stirring. Add the onion, leeks & garlic and stir-fry for 1 min. Add 1 cup of water and 2 Tbsp brown onion soup powder, bring to a boil & then lower the heat to a simmer. Slice the beans diagonally in 3 and lay on top of the lamb. Slice the potatoes into 1cm thick rounds and lay on top of the beans. Cover the pot and simmer for about 1 hr until the potatoes are cooked and soaked in gravy. Gently stir in the remaining soup powder mixed with water and simmer for at least 10 mins. Season with salt & pepper and garnish with parsley. |
Use Brown Onion Soup Mix - not commercial soup powder.
Use sweet potatoes - not potatoes.
Use sweet potatoes - not potatoes.
Serving Suggestions
Serve with ciabatta and hard butter.
