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Lamb Potjie Recipe

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

Serving: 8 | Prep: 15 min | Cooking: 270 min

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

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!

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Murray (Staff) (have 221 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.