Lamb Potjie | Hearty South African One-Pot Wonder

This lamb potjie is slow-cooked to perfection with tender meat, rich gravy, and seasonal vegetables. A South African favourite for weekends and braais.

Ingredient

• 1.5 kg lamb, cut into chunks
• 2 large onions, chopped
• 4 cloves garlic, minced
• 2 large carrots, sliced
• 4 potatoes, cubed
• 1 butternut, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp flour
• 1 can chopped tomatoes
• 500 ml beef stock
• Salt and pepper to taste
• Fresh herbs (thyme, rosemary)

Step 1

Heat the olive oil: Place your potjie pot over medium heat. Add the olive oil and allow it to heat up.

Step 2

Brown the lamb chunks: Add the lamb chunks to the pot, cooking them until they are browned on all sides. This should take about 10-15 minutes. Once browned, remove the lamb and set it aside.

Step 3

Sauté onions and garlic: In the same pot, add the chopped onions and minced garlic. Sauté until the onions become translucent, which should take about 5-7 minute

Step 4

Add the curry powder, turmeric, and sugar to the onions and garlic. Cook for another 2-3 minutes until the spices are fragrant.

Step 5

Add the minced beef to the pan, breaking it up with a spoon as it cooks. Stir in the lemon juice, grated apple, and crumbled bread. Season with salt and pepper to taste.

Step 6

Transfer to baking dish: Grease a baking dish and transfer the beef mixture into it, out evenly. Add egg topping: Beat the eggs with the remaining milk and pour this mixture over the meat in the baking dish.

Step 7

Place the dish in the preheated oven and bake for 45 minutes, or until the topping is set and golden brown

Step 8  

Simmer: Cover the pot and allow it to simmer over low heat for 2-3 hours. Stir occasionally to prevent sticking and ensure even cooking.