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Maharaja and The Boer

Ingredients

  • 2kg lamb
  • 1kg baby potatoes
  • 2 whole gem squash
  • 1 pack baby marrow ( min 8 )
  • 1 pack patty pans ( yellow and green mix) ( min 8 )
  • 500g Denny button mushrooms whole
  • 1 pack baby corn ( min 8 )
  • 1 pack baby carrots
  • 1 pack sugar snap peas
  • 500g roma tomatoes
  • 2 whole onions
  • 1 pack green chillies
  • 1 pack robot peppers ( green, red & yellow)
  • 1 bottle canola oil
  • 1 pack Knorox mutton stock cubes
  • Water
  • Spices
    • 3 tbls Masala  ( I will bring my own)
    • 1 pack Spice Mecca Potjie Spice
    • 2 tsp Hurdhee powder ( Tumeric)
    • Cinnamon sticks
    • Cinnamon powder
    • Freshly ground pepper
    • Rough salt
    • Star Anise
    • Dry bay leaves
    • Fresh Curry Leaf
    • Fresh Coriander
    • 1 pack Robertsons Mixed Herbs
    • 1 bottle Pick & Pay crushed ginger and garlic

Method:

  1. Heat oil in No.3 potjie pot, add chopped onions, chillies, curry leaf & fry until golden brown, add in masala + turmeric & other spices, stir and roast spices, add in lamb and ginger and garlic mix, add salt and pepper , stir until all the meat is covered in spice mix and close potjie to allow for taste to infuse.
  2. After 15 – 20 min add in water and stock cube mix and allow to cook for another 30 min.
  3. Add in baby potatoes and tomatoes and allow to cook for a further 15 min.
  4. Then add in the baby marrow, patty pans, baby corn, sugar snap peas & baby carrots, peppers & gem squash.
  5. Cook for an additional 15 minutes and then add in mushrooms.
  6. Allow to cook for an additional 10 minutes and remove from fire.
  7. Add fresh coriander and allow to steam. Bon Appetit!!!