Lamb potjiekos

Lamb and vegetable stew

Potjiekos is the long, sociable cook of South African weekends: a cast-iron three-legged pot (potjie) sits over a small fire for hours while friends talk around it, and the rule is that once the layers are in, nobody stirs. The lamb is browned at the bottom, then potatoes, carrots, butternut, green beans and mushrooms are stacked on top so the hardest vegetables are nearest the heat. A heavy casserole on the hob or in the oven works just as well. Some cooks add a glass of red wine or beer; this version uses stock only, and you may swap 150 ml of it for wine if you like. The mistake is stirring the pot, which turns the neat layers into mush. Chef's tip: add only a little liquid; the vegetables give off their own juice as they steam.