Boland Lamb Potjie

Ingredients

• Cooking oil to brown meat
• 8 neck of lamb slices, 15 mm thick
• 8 lamb knuckles, 15 mm thick
• 8 pork knuckles, 15 mm thick
• 8 small onions
• 10 ml salt
• Meat stock
• 8 carrots, each cut into 3 pieces
• 3 large potatoes, cubed
• 24 young green beans, halved
• 6 baby marrows, each cut into 3 pieces
• 250 g button mushrooms
• 2 large onions, finely chopped
• 6 large ripe tomatoes, skinned and diced
• 2 – 3 cloves garlic, thinly sliced
• 2 – 3 drops Tabasco sauce
• 15 ml soy sauce
• 15 ml Worcestershire sauce
• Freshly ground black pepper to taste
• 1 stalk celery, cut into 5 mm pieces
• Coarsely chopped fresh parsley