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Lamb potjie with raisins and sour cream

Recipe from: 12/10/1992 12:00:00 AM
Ingredients 14
Servings 5


  • oil
  • 2
    leeks, sliced
  • 1
    onion, sliced
  • 2
    stalks celery, chopped
  • 2
    cloves garlic, crushed
  • 2
    stewing lamb, cubed
  • salt and black pepper to taste
  • 100
    white wine
  • 200
    meat stock or hot water
  • 250
    seedless raisins
  • 5
    dried thyme
  • 15
    chopped fresh parsley
  • 5
    dried origanum
  • 160
    cream or sour cream


Heat a little oil in a black pot and sauté the leeks, onion, celery and garlic until glossy. Season the meat cubes with salt and black pepper and fry in the oil until brown on the outside. Add the wine, a little meat stock or hot water and the raisins. Cover the pot and simmer over medium-hot coals until the meat is nearly tender. Season with thyme, parsley and origanum. Add more stock if desired. Stir in the cream or sour cream and heat until warmed through. Serve with savoury samp or corn loaf and a salad. Serves 4-6.

Read more on: lamb

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