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Traditional South African Lamb Potjiekos

South African · Main

A rich and layered South African stew slow-cooked in a three-legged cast-iron pot over an open fire. This dish is never stirred, allowing the flavors to develop in distinct layers.

IntermediateHigh proteinGluten free
The EZdish collectionAI-created recipe
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Traditional South African Lamb Potjiekos — recipe cover
3 hrA little patience, a lot of flavor
Prep time30 min
Cook time2 hr 30 min
Servings6 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Prepare a fire and wait

    Prepare a fire and wait for the coals to be ready. Place a Size 3 cast-iron potjie pot over the coals. Add the vegetable oil.

  2. Season the lamb chunks and brown them

    Season the lamb chunks and brown them in the hot oil in batches until golden. Remove and set aside temporarily if the pot is too crowded, then return all meat to the pot.

    10 min

  3. Add the onions and garlic

    Add the onions and garlic to the pot. Sauté until the onions are translucent and fragrant.

    5 min

  4. Pour in the red wine and beef stock

    Pour in the red wine and beef stock. Add the rosemary sprigs. Bring to a gentle simmer. Once simmering, ensure there are only a few coals under the pot to maintain a very low simmer.

  5. Layer the carrots and then the potatoes

    Layer the carrots and then the potatoes on top of the meat. DO NOT STIR. Cover with the heavy lid and simmer for 2 hours (120 minutes).

    2 hr

  6. Arrange the mushrooms

    Arrange the mushrooms on top of the vegetables. Cover again and simmer for the final 30 minutes until the meat and vegetables are tender. Stir once very gently just before serving to incorporate the sauce.

    30 min

A little kitchen wisdom

The secret to a great potjie is heat control; keep the coals steady and low. Avoid the temptation to stir, as this is what differentiates a potjie from a standard stew.

What you'll need

Cast-iron potjie potFire pit or charcoal grillLong-handled spoon
Keep the good going

For now. And for later.

Make it ahead

Potjiekos tastes even better the next day as flavors develop.

Store & enjoy

Store in an airtight container in the refrigerator. Reheat slowly on the stovetop with a splash of water or stock to maintain moisture.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Traditional South African Lamb Potjiekos
Step 1 of 6

Prepare a fire and wait

Prepare a fire and wait for the coals to be ready. Place a Size 3 cast-iron potjie pot over the coals. Add the vegetable oil.