Potjiekos basically a stew, cooked in a special blackpot on the fire,  in which the meat and seasonings are cooked with very little liquid, with vegetables added in layers on top of the meat.


Ostrich Potjie - 245min
Serves 4-6

Ingredients

• 2 tbsp Oil 
• 1kg/2.2 lb Ostrich Neck, sliced 
• 2 Leeks, sliced 
• 2 Garlic Cloves, crushed 
• 12 Shallots, peeled and halved 
• 1 fresh Rosemary Sprig 
• 10 Green Peppercorns, bruised 
• 360ml/12fl.oz. Dry Red Wine or stock 
• 1 tbsp Lemon Juice 
• Salt and  Freshly grated Nutmeg 
• 4 Large Carrots, cut into thick slices
• 12  New Potatoes scrubbed clean 

Instructions

1. Heat the oil in a potjie or heavy based saucepan until very hot, add the meat and brown on all sides. Remove with a slotted spoon and set aside.
2. Reheat the oil then add the leeks, garlic, shallots, rosemary and peppercorns and fry, stirring, for 5 minutes.
3. Return the meat to the pot and mix well.
4. Add the red wine, lemon juice, salt and nutmeg, then cover with the lid, reduce the heat to very low and simmer for 2 ½  hours.
5. Place the potatoes in a layer on top of the meat then place the carrots on top, cover, and simmer for a further 60 minutes. Serve hot.