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Lamb & Green Bean Potjie (Stew)

Servings:           4
Total Time:        1 hr 30 mins
Cooking Time:  1 hr 15 mins

Download this Recipe (.pdf)

Ingredients

600-700g 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

Method

Cut 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.

Banting/LCHF
Use Brown Onion Soup Mix - not commercial soup powder.
Use sweet potatoes - not potatoes.

Serving Suggestions

Serve with ciabatta and hard butter.
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