Hearty lamb potjiekos with peppers and potatoes on open fire

Hearty lamb potjiekos Photo https://pixabay.com/images/id-2005218/

Hearty lamb potjiekos: The most relaxing and tasty meal of your life

The only outdoor meal that every South African should make this winter. Invite the friends and family, serve them the most hearty lamb potjiekos!

Hearty lamb potjiekos with peppers and potatoes on open fire

Hearty lamb potjiekos Photo https://pixabay.com/images/id-2005218/

The weekend is almost here and it’s cold outside but that doesn’t stop a South African from lighting a fire and cooking outside. The great thing about potjiekos is that you can let it sit for hours without needing to do anything and stay warm. This hearty lamb potjiekos recipe is nice and easy and you barely need to do anything other than make rice later on. It’s the perfect weekend meal with family and friends who will be stuffing themselves with tasty food.

Making your hearty lamb potjiekos

As with most red meats, you want to brown it before adding any other ingredients for that beautiful brown caramelisation. You can, but don’t have to, remove the meat when you saute the onions and other soft veggies. You’ll then add everything with water and let it sit for a minimum of 90 minutes but for as long as you want to and depends on the amount of meat you have. Do not stir, even when you’re tempted because the layers are important. Root veggies and potatoes go in first and soft veggies right at the top.

The only outdoor meal that every South African should make this winter. Invite the friends and family, serve them the most hearty lamb potjiekos!

Hearty lamb potjiekos Recipe

5 from 1 vote
Recipe by James Olivier Course: MainCuisine: South AfricanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 
Total time

2

hours 

30

minutes

Ingredients

  • 2 2 mutton stock cubes

  • 2 kg 2 lamb, cut up in big chunks

  • 1 bottle 1 red wine

  • 5 cloves 5 garlic, whole or roughly chopped

  • 2 2 onions, roughly chopped

  • assorted vegetable chunks (pumpkin, potatoes, carrot, baby marrow etc)

  • 5 sprigs 5 rosemary and thyme

  • 5 5 bay leaves

  • olive oil or butter for browning

Method

  • Dissolve the stock cubes in about two litres of water and set aside.
  • While the potjie is heating up and the coals are getting ready, toss the lamb in some flour, salt and pepper. Add the olive oil or butter to the pot and get some colour on the lamb.
  • Once browned, add the stock, wine, garlic, herbs and onions to the potjie along with the lamb.
  • Let the potjie stew on a low heat for at least an hour and a half. The key is not to touch the potjie. Don’t stir or prod no matter how tempted you are. If the liquid has reduced too much, add a bit more.
  • After about an hour and a half, gently prod the lamb to see if it’s soft. If it is, add all the veggies, cover and cook until the veggies are soft about another 30 minutes.

Notes

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