Potjiekos
Potjiekos, from above
Non vegSouth Africa

Potjiekos

Lamb and vegetables layered in a cast iron pot over coals, never stirred. The slowest braai of all.

180 minTime
28 gProtein each
mildSpice
The three legged pot2 chapters · 1 min read

Make it your way

Grandma's wayLamb and layered vegetables, slow cooked in a cast iron potjie.
The original
501kcalsame
28 gproteinsame
6 gfibresame
180minutessame

Classic potjiekos.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lamb (lamb or tender mutton)1 kg lamb neck or shoulder, bone in
Onion2, sliced
Garlic5 cloves
Cooking oil (vegetable oil)2 tbsp
Beef stock (beef broth)2 cups
Bay leaf (indian bay leaf)2
Dried mixed herbs (italian seasoning)1 tsp dried herbs
Black pepper1 tsp
Allspicea pinch
Potato5 small, halved
Carrot3, in chunks
Pumpkina wedge, cubed
Button mushroom200 g, halved
Green beansa handful, trimmed
Saltto taste

Method

4 steps
  1. 1Heat the oil in a cast iron potjie over coals and brown the lamb in batches. Add onion and garlic and soften.
  2. 2Add stock, bay, herbs, pepper and allspice, cover and simmer gently for 1 1/2 hours.
  3. 3Layer the vegetables on top, hardest first: potatoes, carrots, pumpkin, beans, then mushrooms. Do not stir.
  4. 4Cover and cook another hour over gentle coals until the potatoes are tender.
Serve it like this

Bring the pot to the table and spoon out layers of vegetables and meat over rice or pap, with chakalaka on the side.

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Make it a meal

What goes with Potjiekos: a bread or rice, a side, something to drink and something sweet.

Bread or rice Yellow rice30 min
Bread or rice Methi thepla40 min
On the side Pap40 min
On the side Chakalaka30 min
To drink Jaljeera15 min
Something sweet Malva pudding55 min
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