Lamb & Tomato Potjie

       
• 12 lamb chops
       
• 15 ml oil
       
• 2 tins chopped tomatoes
       
• 4 carrots, thickly sliced
       
• 6 potatoes, peeled and thickly sliced
       
• 1 packet Royco® Brown Onion Packet Soup
       
• 100g green beans, sliced

       
• Heat a no. 3 potjie pot over moderate coals. Brown the lamb chops in the hot oil, in batches.
       
• Add 375 ml water, cover and cook for 45 minutes.
       
• Remove the lid, spread the chopped tomatoes over the lamb, then layer the carrots and potatoes on top. Add another 125 ml water if necessary.
       
• Cover potjie pot with its lid and leave to cook for 1 hour. Add the occasional log to the fire to keep the potjie simmering.
       
• Mix the contents of the packet of Royco® Brown Onion Packet Soup with 250 ml water, and add to the potjie with the beans. Cook, uncovered for another 15 minutes.
       
• Carefully stir the potjie and serve.

Lamb knuckle or neck can also be used in this recipe. This recipe could also be made in a casserole pot in the oven.