Lamb

Ingredients

30 ml mutton tail fat or 15 ml butter and 15 ml cooking oil 2 large onions, finely chopped 2 cloves garlic, finely chopped 1.5 kg neck of lamb slices 10-15 ml salt Freshly ground black pepper to taste 8 medium potatoes, quartered lengthwise 500 g uncooked rice 2.5 litres meat stock

Method

• Heat fat or butter and oil in potjie and sauté onion and garlic until transparent.

• Remove and set aside.

• Slash fat edges of meat to prevent curling while cooking.

• Add meat gradually to potjie and fry until golden brown and crisp.

• Sprinkle meat with a little salt and pepper.

• Arrange potatoes on top of meat and sprinkle with remaining salt and pepper.

• Spread onion and garlic mixture over potatoes.

• Sprinkle rice over.

• Heat stock in a separate potjie and pour carefully over rice.

• Season with more salt and pepper.

• The liquid should be 25 mm above the rice.

• Cover with lid and simmer for 1.5 – 2 hours or until the liquid disappears from the top of the rice.@https://potjiekosworld.com/

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