POTJIEKOS HAS BEEN PART OF SOUTH AFRICA’S CULTURE FOR CENTURIES. WHAT SETS IT APART FROM TRADITIONAL COOKING METHODS IS THE FACT THAT IT’S COOKED OUTSIDE ON AN OPEN FIRE.
10 ml (2 tsp) chopped fresh thyme or 3 ml (½ tsp) dried
4 stalks celery, coarsely chopped
Method
Heat the oil in a cast-iron pot over medium coals and fry the lamb until golden brown. Add onions, fry for a few minutes, remove onions from pot and set aside.
Add remaining ingredients, except celery. Simmer for about 1 hour, adding more water if required. Return onions to pot, add celery and simmer for about 30 minutes further.
For a terrific South African traditional treat, serve with samp and beans.
