Marrakesh Potjie Feast
A Moroccan-inspired Saturday braai spread built around a slow-cooked lamb neck potjie tagine, served with herby couscous, a bright orange and red onion salad, and cooling harissa yoghurt. Three hours from light-up to plate, mostly hands-off.
4 recipes
170 mineasyServes 4
Lamb Neck Potjie Tagine
Low and slow over the coals, Moroccan style. The smoke gets into the sauce, the lamb falls apart, and the preserved lemon and apricots do the sweet-savoury Moroccan dance. This is what a potjie was built for.
15 min (incl. resting)easyServes 4
Herby Couscous
Fluffy, fragrant, loaded with herbs and toasted almonds. The base that soaks up all that tagine sauce. Five minutes of work, done while the lamb finishes.
15 mineasyServes 4
Orange & Red Onion Salad
Bright, sharp, cuts through the richness of the tagine. The orange juice that pools on the platter is the dressing — soak your bread in it at the end. Don't waste a drop.
2 mineasyServes 4
Harissa Yoghurt
Cool, creamy, spicy. One spoon on the side of every plate. Two minutes to make, ties the whole feast together.