Traditional South African Lamb Potjie

Ingredients:

  • 1 kg L.A. FARMS Free-Range Lamb Stew Pieces
  • 2 tablespoons vegetable oil
  • 2 large onions, sliced
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 2 cups beef or lamb stock
  • 1 cup grape juice 
  • 4 carrots, peeled and sliced
  • 4 potatoes, peeled and quartered
  • 1 cup green beans, trimmed
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Fire: Begin by preparing a fire outdoors, ensuring you have a steady supply of coals to keep the potjie at an even, medium heat.

  2. Brown the Lamb: Place the potjie pot over the fire and heat the vegetable oil. Brown the lamb stew pieces in batches. Remove the lamb from the pot and set aside.

  3. Sauté Aromatics: Add the sliced onions and garlic to the pot and sauté until soft and translucent.

  4. Season and Simmer: Return the lamb to the pot. Sprinkle with salt, black pepper, paprika, and dried thyme. Stir briefly to coat the meat with spices.

  5. Add Liquids: Pour in the Halal stock and grape juice to cover the lamb. Allow the mixture to come to a simmer.

  6. Layer Vegetables: Arrange the carrots, potatoes, and green beans on top of the meat. Do not stir. Spread the tomato paste gently over the vegetables and add the Halal Worcestershire sauce and bay leaves.

  7. Slow Cooking: Cover the pot with its lid and let the potjie simmer gently for about 2 to 3 hours. Do not stir during this time! Keep checking the coals to maintain a gentle simmer.

  8. Final Touches: Once the meat is tender and the vegetables are cooked through, remove from the heat. Garnish with fresh chopped parsley.

  9. Serve: Serve hot, directly from the potjie pot. Enjoy your potjie with crusty bread or rice.

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