Entree: South Africa – Karoo – Potjiekos (Traditional slow-cooked South African stew of meat and vegetables made in a small cast-iron pot)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) lamb shoulder, cut into 1–1.5 in (2.5–4 cm) chunks
- 1 large onion, sliced — about 8 oz (225 g)
- 3 cloves garlic, minced — about 0.5 oz (15 g)
- 2 tsp (10 g) coarse salt
- 1 tsp (5 g) black pepper, freshly ground
- 1 tbsp (15 ml) Worcestershire sauce
- 1 cup (240 ml) beef or lamb stock
- 1 cup (240 ml) dry red wine (optional) or additional stock
- 2 large carrots, cut into 1 in (2.5 cm) pieces — about 10 oz (300 g)
- 3 medium potatoes, cut into chunks — about 1 lb (450 g)
- 1 small cabbage, coarsely chopped — about 1 lb (450 g)
- 2 bay leaves
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) paprika
- 1 tsp (2 g) dried thyme
- 2 tbsp (30 ml) chopped fresh parsley to finish

Instructions

1. Heat the potjie (3-legged cast-iron pot) or a heavy Dutch oven over medium-high heat and add the vegetable oil.
2. Season the lamb chunks with half the salt and pepper. Brown the lamb in batches, searing all sides until a deep brown crust forms; remove and set aside.
3. Reduce heat to medium, add the onion and cook until softened, about 5 minutes. Add the garlic and tomato paste and cook 1 minute until fragrant.
4. Return the lamb to the pot, add Worcestershire sauce, paprika, thyme, bay leaves, wine (if using) and stock. Bring to a gentle simmer.
5. Without stirring, layer the carrots, potatoes, and cabbage over the meat. Sprinkle remaining salt and pepper over the top.
6. Cover and cook over low heat (or coals) for 2 to 3 hours until the meat is fall-apart tender and vegetables are cooked through; check liquid level once and add a little stock if it becomes too dry, but avoid stirring.
7. Remove bay leaves, adjust seasoning, and sprinkle chopped parsley before serving directly from the potjie with bread, rice, or pap.