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Potjiekos

A slow-cooked South African stew built in layers in a cast-iron three-legged pot: lamb browned at the bottom, then potato, carrot and butternut stacked on top and left to steam over gentle coals without stirring. Serve with rice or pap.

Mains25g+ protein8g+ fibre
175 min20 prep · 155 cookMedium579 kcalper serving
Potjiekos

Instructions

  1. Light a modest fire and let it burn down to an even bed of coals, or set a small cast-iron potjie (or heavy casserole) over a low hob. Pat 180 g of cubed lamb dry and season it well with salt and black pepper.
  2. Heat 1 tbsp of sunflower oil in the pot until it shimmers. Brown the lamb in a single uncrowded layer, turning, for 8-10 minutes until deeply coloured on all sides, this crust is where the flavour of a potjie comes from.
  3. Add 1 chopped small onion and 1 clove of crushed garlic to the meat and fry over gentle heat for 5 minutes, until the onion is soft and glossy but not browned. Stir in 0.5 tsp of ground coriander, 1 bay leaf, 2 sprigs thyme sprigs and 2 whole cloves and let them toast for 30 seconds.

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Per serving

579kcal
45gprotein
44gcarbs
21gfat
10gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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