Nolan Adimulam's Lamb and Vegetable Potjie with Dumplings Recipe

Nolan's Patriotic "Indian twist" "Midlands" Lamb & Vegetable Potjie, with Delicious Dumplings

“The inspiration behind doing the potjie kos came from Nolan’s birthdays, as a young boy. His family would abstain from eating meat for the entire month of October, which made catering for his birthday suppers a difficult process.”

— Jackie Cameron

Potjie Ingredients 

Serves 6 people

• 50 ml SUNFOIL, Platinum Sunflower oil

• 1 onion, peeled and diced 

• 2 cloves garlic, peeled and diced

• 20g ginger, peeled diced

• 50 ml Masala 

• 1 Kg "Midlands" Lamb Neck (on the bone *optional)

• 500 ml water (100ml -100ml-300 ml)

• 250 ml semi sweet white wine 

• 500g baby potatoes 

• 250g Patty Pans, halved

• 250g courgettes, 2 mm slices

• 250g baby purple cabbage, chopped roughly 

• 5 cobs sweet corn, husked and halved

• 250g baby onions, peeled 

• 250g baby spinach, chopped 

• 250g button mushrooms, peeled

• 250 ml water

• 50g "Knorr" Brown Onion Soup mix

• Thyme, fresh for garnish

• Oryx salt, for seasoning

Method 

1. Prepare the fire for the Potjie

2. In a large pot-in this case Potjie, add oil and onions-then the garlic and ginger. Allow to fry until golden in color. 

3. Reduce heat and add masala. Stir with onion and oil to form at paste. Allow to cook. 

4. Add meat and 100ml of water. Simmer for 5 mins then add wine. 

5. Once bubbles form and the meat is browned, add 100ml water and baby potatoes. Add additional water to ensure the potatoes are submerged in water. Stir slowly. 

6. After one hour 40 mins or until the meat is tender, add patty pans, courgettes, cabbage and sweet corn. Simmer for 20 mins while stirring occasionally. 

7. Add baby onions, spinach and button mushrooms  ,cook for 10 mins 

8. In a small bowl, mix 250ml water with 50g Soup mix. Ensure no lumps are formed. Pour into pot and stir in. Allow to cook for 10 mins. Add salt for taste. 

9. Then add dumplings and cook , with the lid on (do not remove) for ten minutes or until cooked.

10. Garnish with fresh Thyme

Dumplings Ingredients

Makes 1 dozen small Dumplings 

• 250ml self raising flour

• 3ml Oryx salt 

• 30g butter, cubed 

• 125ml milk, full cream

 Method 

1. In a large bowl, sift flour and salt. 

2. Rub in butter until breadcrumb consistency is formed. 

3. Pour in milk slowly and mix with hand until it is a sticky bread like dough. Form small 2cm balls and place apart on tray.

4. Add to potjie and ensure that the lid is closed tightly. Do not open lid until serving.