A potjie is placed over a charcoal fire or at a designated fire area.  You can cook it over a gas cylinder or a weber braai. Just make sure it is kept at a constant medium heat.

Pour your oil in the potjie pot, allow to heat up for a minute.

Fry your onions and chilli, stir and let it sizzle for a minute.

Then add your leeks, thyme and basil, stir and allow to fry for a minute.

Pour in the Rhodes Mexican Style mix,  stir and allow the flavors to mix.

Place the lamb shanks in the pot, make sure the meat has some of the mix coated over it.

Pour in the mutton stock and chutney.

Place the Potjie lid on top of the pot and leave for about an hour.

When an hour has past, take the lid off and add the potatoes (with the bowl of water it is in), into the pot. Stir.

Place the lid back on top of the pot and allow to simmer and cook for another hour or two.

Note: Your potjie is ready when the potatoes are soft and the meat falls off the bones.

It’s best served with rice and/or rolls.