Potjiekos (South African Pot Stew)
In short: Lamb and layered vegetables slowly cooked, unstirred, in a heavy cast iron pot with red wine and spices for a South African Sunday meal with friends. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 510 kcal
Potjiekos means small pot food, and it is cooked in a round, three-legged cast iron pot over coals. Meat is browned first, then vegetables are layered on top and left alone to steam, without stirring, so each keeps its shape. A Sunday potjie is a social event, with friends gathered around the fire for hours. This version works on a stove or in the oven in a heavy Dutch oven.
Instructions
- Season the lamb with the salt and pepper. Heat the oil in a heavy cast iron pot or Dutch oven (about 5 liters) over medium-high heat and brown the lamb in batches, 4 to 5 minutes per batch. Set aside.
- In the same pot, cook the onions for 6 to 8 minutes until golden. Add the garlic, coriander, cumin and paprika for 1 minute, then the tomato paste for 1 minute.
- Pour in the wine and scrape up the browned bits. Boil for 2 minutes, then add the stock, chutney, bay leaves and thyme.
- Return the lamb to the pot, cover and simmer on very low heat for 1 hour 15 minutes without stirring, until the lamb is nearly tender.
- Without stirring, layer the potatoes over the lamb, then the carrots and the butternut. Sprinkle with the 1/2 teaspoon of salt, cover and cook for 35 to 40 minutes, until the vegetables are tender and the lamb falls from the bone.
- Lay the green beans on top for the last 10 minutes. Rest the pot for 10 minutes, then scoop the layers out gently and serve with pap, rice or crusty bread.
Tips
- Resist stirring. The layers cook in the steam, and stirring turns the vegetables to mush. If your pot is not heavy, cook it in a 160°C (325°F) oven instead of on the stove.
- Chicken thighs (cook 45 minutes in total) or beef short ribs (cook 2 1/2 hours before adding vegetables) also work well.
Questions and answers
Can I make potjiekos in a slow cooker?
Yes. Brown the meat and onions first, then layer everything in the slow cooker and cook on low for 7 to 8 hours. Add the green beans for the last 30 minutes.
Why is a potjie not stirred?
Stirring breaks up the vegetables and muddies the layers. The steam and juices carry the flavors through the pot on their own.
What do you serve with potjiekos?
Pap, rice, crusty bread or garlic bread are all common. It is usually the centerpiece of a long weekend lunch with friends.
How long does it take to make Potjiekos (South African Pot Stew)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Potjiekos (South African Pot Stew)?
About 510 kcal per serving, with 26 g of protein, 38 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 38 g |
| Fat | 27 g |
| Fiber | 6 g |
| Sugar | 14 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
