Login here! 
Written by South Africans are very proud of their lamb potjie, it is slow cooking around a fire with one golden rule, don’t stir the potjie!
Potjiekos literally translates as “small pot food” as it is cooked in a small three legged cast iron pot over a fire.
The dish originated with the Voortrekkers and would include a variety of game meat including venison, guinea fowl, wart hog, rabbit and hare.
Today the dish forms part of South Africa’s culinary heritage.
Lamb Potjie Recipe
Lamb Potjie Recipe,
Serving: 8 | Prep: 15 min | Cooking: 270 min
Ingredients:
| Lamb | 1.5 | kg | cubed & dusted |
| Flour | for dusting | ||
| Butternut | 250 | g | cubed |
| Sweet Potato | 250 | g | cubed |
| Onions | 8-10 | halved | |
| Celery | 4-5 | chopped | |
| Garlic | 4 | sliced | |
| Rosemary | 2 | sprigs | |
| Carrots | 6-8 | chopped | |
| Tomatoes | 410 | g | tinned |
| Red Wine | 1 | glass | |
| Beef Stock | 250 | ml | |
| Parsley | a | handful | chopped |
Method:
1 . Heat some oil in the potjie
2 . Brown the lamb and remove
3 . Heat some more oil in the potjie
4 . Saute the onions, carrots and celery until translucent and soft
5 . Return the lamb to the potjie
6 . Add the tomatoes, wine, beef stock, garlic and rosemary
7 . Cover and cook for 3 hours
8 . Add the butternut and sweet potatoes Cook for a further 1 1/2 hours
9 . Season with salt & pepper the garnish with parsley when serving
1 . Heat some oil in the potjie
2 . Brown the lamb and remove
3 . Heat some more oil in the potjie
4 . Saute the onions, carrots and celery until translucent and soft
5 . Return the lamb to the potjie
6 . Add the tomatoes, wine, beef stock, garlic and rosemary
7 . Cover and cook for 3 hours
8 . Add the butternut and sweet potatoes Cook for a further 1 1/2 hours
9 . Season with salt & pepper the garnish with parsley when serving
If it ever looks like it is drying out add some more stock or water
Remember the golden rule… Don’t stir the potjie!
