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Potjiekos

Name: Potjiekos
Total time: 180 min
Yield: Serves 6
Cuisine: South Africa
Ingredients: 800g (bone-in) Lamb; 4 Potato; 3 Carrot; 2 Onion; 300g Pumpkin; 8 Mushrooms; 1 can Canned tomatoes; 150ml Red wine; 1 Beef Bouillon; 2 Bay leaf; A pinch Thyme; 2 tsp Salt; 1 tsp Black Pepper; 3 tbsp Vegetable Oil

Main Dish

⏱ 180 min

👥 Serves 6

Difficulty ⭐⭐

Meat and vegetables layered in a three-legged cast-iron pot and slowly stewed over coals — South African outdoor cooking.

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📖 The Story Behind This Dish

Potjiekos means 'small pot food': a three-legged cast-iron pot, the potjie, sits over coals or wood, and meat, vegetables, and potatoes are layered and stewed for hours. The rule is not to stir so the layers stay intact, and the slow wait spent chatting with friends and family is part of the fun. It's said to have begun with Dutch settlers cooking on their travels.

🌆 Where it's eaten: On a farm outside town, steam rises from a black three-legged pot set over a fire as people gathered around talk through hours of waiting.

🥕 Ingredients (serves 6)

Lamb 800g (bone-in)
Potato 4
Carrot 3
Onion 2
Pumpkin 300g
Mushrooms 8
Canned tomatoes 1 can
Red wine 150ml
Beef Bouillon 1
Bay leaf 2
Thyme A pinch
Salt 2 tsp
Black Pepper 1 tsp
Vegetable Oil 3 tbsp

👩‍🍳 Instructions

Heat oil in a heavy pot, brown the salted and peppered lamb, then add the onion and sauté.
Add the red wine, canned tomatoes, beef bouillon, bay leaf, and thyme, cover, and simmer on low for 1 hour.
Layer the carrots, potatoes, pumpkin, and mushrooms, cut large, over the meat, salting each layer.
Cover without stirring and simmer on low another 1–1.5 hours.
When the vegetables are tender, give everything a quick stir for the first time.
Bring the pot to the table.

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