Lamb Potjie Recipe
The Lamb Potjie is a traditional South African stew made with tender lamb, vegetables, and fragrant herbs, and slow-cooked in a cast iron pot to produce a rich dish full of flavor.Using hearty ingredients and this is an ideal dish for family gatherings.
Equipment
- Cast iron pot (traditional potjie pot or Dutch oven)
- Knife and chopping board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 1.5 kg lamb cut into chunks, preferably shoulder or shank
- 4 large potatoes peeled and sliced
- 3 large carrots peeled and chopped
- 2 large onions chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 500 ml beef or vegetable stock
- 1 cup dry red wine optional
- 2 bay leaves
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon rosemary fresh or dried
- 2 teaspoons paprika
- Salt and pepper to taste
- 1 tablespoon tomato paste optional
- Fresh parsley for garnish
Instructions
- Prep the Ingredients: Chop the lamb into chunks and marinate with salt, pepper, thyme, rosemary, paprika, and garlic. Set aside to marinate for at least 30 minutes.
- Layer the Pot: Heat olive oil in the cast iron pot over medium heat. Brown the lamb in batches, then remove and set aside. In the same pot, sauté onions until softened.
- Add Vegetables: Layer the sliced potatoes, carrots, and onions in the pot. Place the browned lamb on top. Add bay leaves and tomato paste if using.
- Add Liquids: Pour in the stock and wine (if using), ensuring the ingredients are just covered. Stir to combine.
- Simmer: Cover the pot and let it simmer on low heat for 2-3 hours. Do not stir during cooking; let the ingredients slowly cook down and become tender.
- Check for Tenderness: After 2–3 hours, check the lamb for tenderness. It should be fork-tender and fall apart easily. If not, simmer for longer.
- Serve: Garnish with fresh parsley before serving. Serve with pap (cornmeal porridge), rice, or crusty bread to soak up the delicious sauce.
Notes
lamb-potjie-recipe
Meat alternatives: If you prefer, you can substitute lamb with chicken, beef, or even vegetables for a vegetarian version.
Slow cooking: For best results, cook the potjie over low heat to allow the flavors to meld and the lamb to become tender.
Wine option: Adding red wine will enhance the flavor, but it's optional. If not using wine, just increase the stock amount.
Storage: Leftover potjie can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 3 months.
