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Cape Malay Shoulder of Lamb Potjie Recipe

This easy Lamb Potjie uses a Cape Malay influence for its flavour profile.

As with all of the lamb potjie recipes you can use your preferred cut of lamb, in the recipe we are using shoulder of lamb. You can substitute this with lamb neck, lamb knuckle or a leg of lamb (de-boned & cubed). You can also use a mixture of cuts.

For a lamp potjie video guide take a look at Lamb Potjie Recipe or Lamb Shank in Red Wine Potjie Recipe.

This recipe is inspired by Sannie Smit Potjiekos Favourites

Cape Malay Shoulder of Lamb Potjie

Serving: 8 | Prep: 15 min | Cooking: 180 min

Shoulder of Lamb 2 kg de-boned & cubed
Onions 2 thick slices
Garlic Paste 1 tablespoon
Ginger Paste 1 tablespoon
Ground Cumin 1 tablespoon
Curry Leaves 8
Chutney 2 tablespoons
Cinnamon Sticks 3
Turmeric 1 teaspoon
Tomatoes 2 peeled & chopped
Coriander a handful chopped
Chicken Stock 250 ml
Sour Cream 250 ml
Potatoes 4 peeled & quartered
Aubergines 2 chunks
Garam Masala 1 tablespoon chunks

1 . Heat some oil in the potjie
2 . Season the lamb with salt & pepper and brown the meat
3 . Remove the lamb and saute the onions until soft and translucent
4 . Return the shoulder of lamb
5 . Add the ingredients except the potatoes, aubergines and garam masala
6 . Pour in the chicken stock and the sour cream
7 . Cover with the lid and simmer for 1 1/2 to 2 hours
8 . Layer the potatoes and the aubergines on top
9 . Cover with lid and simmer for 1 hour
10 . Stir in the masala and simmer for 5 minutes before serving,

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Rating: 5.0/5 (1 vote cast)


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Murray (Staff) (have 357 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.