A good lamb potjie is built in layers. The meat browns first, the vegetables are arranged from firmest to softest, and the pot simmers gently while the fire does the patient work. Resist stirring: the layers protect the vegetables and create the classic potjie texture.
Recipe at a glance
- Serves: 8
- Difficulty: Medium
- Preparation: 30 minutes
- Cooking: about 2½ hours
- Estimated cost: about R360 total, or R45 per serving. Prices vary.
Ingredients
- 30 ml oil
- 1.5 kg lamb knuckles or stewing lamb
- 2 onions, sliced
- 3 garlic cloves, crushed
- 15 ml ground coriander
- 10 ml smoked paprika
- 2 rosemary sprigs
- 500 ml beef or lamb stock
- 30 ml tomato paste
- 500 g baby potatoes
- 4 carrots, thickly sliced
- 250 g green beans
- 250 g button mushrooms
- Salt and black pepper
Method
- Prepare a steady bed of medium coals. Heat the pot, add oil and brown the lamb in batches. Season as you go.
- Add onions and cook until soft. Stir in garlic, coriander, paprika and tomato paste for one minute.
- Return the lamb, add rosemary and pour in enough stock to come halfway up the meat. Cover and simmer gently for 75 minutes.
- Layer potatoes over the meat, then carrots, beans and mushrooms. Season each layer lightly. Do not stir.
- Cover and cook for another 60–75 minutes, adding a small splash of stock only if the pot threatens to dry out.
- Check the lamb and potatoes. When tender, gently draw gravy from the bottom with a spoon and serve.
Fire and texture tips
A potjie should bubble quietly, never boil furiously. Too much heat toughens the meat and burns the gravy. If the sauce is thin at the end, remove the lid for 10 minutes. Serve with rice, samp or fresh bread. Cool leftovers quickly and refrigerate for up to three days.