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Lamb knuckle and rice potjie (stew)

Lamb knuckle and rice potjie

Lamb knuckle and rice potjie (stew)
Recipe by : Daleen van der Merwe

Serves: 6
Preparation: 10 minutes
Cooking: 1 hour 40 minutes


2 tbsp. Excella oil
1.2 kg lamb knuckles
1 large onion, sliced
1 red pepper, de-seeded and thickly sliced
salt and pepper to taste
1½ cup beef or lamb stock
1 t dried oregano or mixed herbs
2 carrots, roughly sliced
2 potatoes, peeled and quartered
2 cloves garlic, chopped
250 ml Excella rice
250 ml fresh or frozen peas
chopped fresh herbs, to garnish


Heat the oil in a heavy-bottomed saucepan or potjie pot over medium-high heat. Brown the knuckles in batches while removing the browned meat and replacing with a fresh batch until all meat is browned. Place the meat back in the saucepan or potjie pot, then add the onion, and red pepper and season with salt and pepper.

Sauté until the onion is soft. Add the stock and oregano, cover with lid and simmer for 45 – 60 minutes or until the meat is almost tender. Add the carrots, potatoes and garlic, cover and simmer for another 12 minutes.

Add the rice and the peas, add more stock or water to cover the rice. Cover with lid and simmer slowly for 20 minutes or until the rice is cooked.

Adjust the seasoning and garnish with chopped herbs.

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