A layered, slow-cooked stew of lamb, vegetables, and fragrant spices prepared in a three-legged cast-iron pot over smoldering coals, never stirred, for hours of gentle alchemy.
Ingredients
1kg lamb neck or shoulder, cubed
2 tbsp vegetable oil
2 onions, sliced
4 cloves garlic, minced
2 carrots, chunked
3 potatoes, quartered
200g butternut squash, cubed
200g green beans, trimmed
2 tomatoes, chopped
250ml beef stock
125ml red wine
2 bay leaves
1 tsp dried thyme
1 tsp paprika
Salt and pepper
Instructions
1Heat oil in the potjie pot over medium coals. Brown the lamb in batches, then remove and set aside.
2Layer onions and garlic on the bottom of the pot. Place browned lamb on top.
3Add tomatoes, stock, wine, bay leaves, thyme, and paprika. Cover with the lid.
4After 1 hour, layer carrots, then potatoes, then butternut on top. Do not stir. Replace lid.
5After another hour, add green beans on top. Season the top layer. Replace lid.
6Cook for a final 30-45 minutes until all vegetables are tender and the sauce is thick. Serve directly from the pot.
Did You Know?
The cardinal rule of potjiekos is that you never stir the pot. Layers must cook undisturbed to develop distinct textures and allow the steam to create a natural sauce.