Cooking oil to brown meat

lamb slices

lamb knuckles

pork knuckles (optional)

salt and pepper

Meat stock

carrots, each cut into thick pieces

2 large potatoes, cubed

green beans, halved

baby marrows, each cut into 3 pieces


1 large onions, finely chopped

1 large ripe tomatoes, skinned and diced

2 – 3 cloves garlic, thinly sliced

2 – 3 drops Tabasco sauce

15 ml Worcestershire sauce

1 stalk celery, cut into pieces

Coarsely chopped fresh parsley


  • Heat a little oil in the potjie, add the onions to the pot and brown
  • Add all your meat to the pot and brown
  • Add a cup of water
  • Pour in hot meat stock to almost cover meat.
  • Arrange vegetables on top in layers: carrots, potatoes, then green beans.
  • Cover with lid and allow to simmer.
  • As soon as the potato is almost soft, arrange a layer of baby marrow and then a layer of mushrooms on top.
  • Simmer for about 10 minutes.
  • Add the tomato to the pot and cook
  • Add remaining ingredients, except parsley.
  • Simmer for 25 minutes.
  • Sprinkle with parsley and serve with rice/bread