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Lamb potjiekos
Potjiekos: lamb, vegetables and potatoes layered and slow-cooked in a three-legged pot
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.
- Total time
- 210 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the lamb
For the layers
Method
0/6 doneStep 1: Heat 3 tbsp vegetable oil in a potjie over a medium fire or in a heavy casserole over a medium-high heat. Brown 3 ⅓ lb lamb neck or shoulder, on the bone in batches, about 6 minutes each, and set aside.
18 minStep 2: Add 2 onions to the pot and cook for 8 minutes until soft and golden. Stir in 4 cloves garlic, 2 tsp paprika and 1 tsp ground coriander for 1 minute.
9 minStep 3: Return the lamb with its juices. Add 2 bay leaves, 2 sprigs rosemary, 1 tsp salt, ½ tsp black pepper and 1 ¼ cups lamb or beef stock. Cover and simmer very gently for 1½ hours, until the lamb is almost tender.
90 minStep 4: Now layer, without stirring: first 1 ⅓ lb baby potatoes and 3 carrots, then 1 ⅛ lb butternut squash, then 7 oz green beans and finally 7 oz button mushrooms on top. Season with the rest of 1 tsp salt and ½ tsp black pepper.
Step 5: Cover tightly and cook over low coals (or at 325°F, fan 275°F, in the oven) for 1 hour, until a knife slides easily through the potatoes. Check once that there is a little liquid at the bottom, adding a splash of water if it looks dry. Don't stir.
60 minStep 6: Take the pot off the heat and rest it, covered, for 10 minutes. Serve straight from the pot, spooning down through the layers so everyone gets meat, vegetables and sauce. Cool leftovers within 2 hours.
10 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 44 g
- Carbs
- 34 g
- Fat
- 27 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lamb potjiekos take?
- About 210 minutes in total: 30 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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