🇱🇸 Basotho (Lesotho) Cuisine

Letsoku le Nama

Lamb and Vegetable Potjie

Prep Time 25 min

Servings 8

Difficulty Medium

Calories 418 kcal

A layered one-pot stew of lamb, root vegetables, and cabbage slow-cooked in a three-legged cast iron pot over an open fire. The layers create distinct flavors that merge into a harmonious whole.

Ingredients

1.5 kg lamb shoulder, cubed
4 potatoes, quartered
3 carrots, chunked
1/4 cabbage, shredded
2 onions, sliced
4 tomatoes, chopped
2 tablespoons vegetable oil
2 teaspoons curry powder
1 cup water
Salt and pepper to taste

Instructions

1 Heat oil in the potjie pot over coals
2 Brown lamb pieces in batches, season with salt, pepper, curry
3 Layer onions over the meat
4 Add tomatoes as the next layer
5 Layer potatoes and carrots on top
6 Add cabbage as the final layer
7 Pour in water along the sides
8 Cover tightly with the lid
9 Cook over low coals for 2.5 hours without stirring
10 Check tenderness and season before serving

Did You Know?

The golden rule of potjie cooking is never stir — the layers must cook undisturbed. Lifting the lid too often is considered a serious offense among Basotho potjie enthusiasts.