5 easy South African Potjieko recipes lamp

Potjieko, also known as Potjie, is a South African beef stew mainly containing layered vegetables. It is rich with vitamins and bursting with a whole bunch of fantastic flavours.

This delicacy have been gracing the tables of South African households for many years and we do not see why anyone should be left behind by this train of pure flavours.

Gathering enough friends and getting Potjie coals blazing heightens the stir in every meeting and party.

This recipe has several variations, all of which meet different preferences. Potjiekos recipes are all-season favorite culinary that are best served during those chilly winter days.

Potjiekos recipes lamb are categorically delicious and meaty rendering them a favorite dish among most family members. South African traditional practices highly value a good company and Potjiekos servings.

Have you being craving for Potjiekos but don’t know how to prepare it? Read on for easy and savory traditional South African Potjiekos recipes.

1. Savory lamb Potjie recipe

This is one of the best lamb Potjie recipes ever not only for its traditional value but also because of its fast preparation.


  • Butter or olive oil
  • 1 stick of chopped celery
  • 2 sliced or chopped onions
  • 500 g potatoes
  • Pepper and salt
  • 1.5 kg lamb meat on the bone
  • 1 kg of chopped tomatoes
  • 5 carrots, peeled and cut into chunks
  • ½ cup cream, optional fresh herbs
  • 3 cloves of garlic and ginger, all chopped in equal volumes
  • 1 tot or 15 g of masala – can be omitted
  • Any vegetables, for instance; baby marrow, green beans, mushrooms, sweet potato and peppers


Place Potjiekos pot over a flame to heat the butter or olives.

  1. Add the onions, celery, garlic, and ginger and fry them for a couple of minutes.
  2. Add the masala to spice up the meal even more.
  3. Simmer the Potjie by placing some coals below it.
  4. Add the lamb and cook it until it is brown on all sides, adding a few tots of water or wine to lessen the burning effect.
  5. Grind salt and paper into the meat and then add tomatoes when fully browned.
  6. Place a lid over and continue simmering for about 60 minutes.
  7. Now, add the carrots and potatoes that should be cooked. Grind another portion of salt and pepper on the top.
  8. Do not stir the pot yet, but always ensure the bottom has enough supply of water or wine to avoid burning.
  9. Replace the lid and continue simmering for another 60 minutes.
  10. Add vegetables that can be eaten raw including mushrooms and peppers.
  11. Replace the lid and simmer for another 30 minutes.
  12. Remove the pot from the flame and add fresh herbs and cream 5 minutes before serving with fresh baguettes and rice.

Meaty lamb Potjiekos recipe 

This finger-licking lamb Potjiekos recipe is a South African mouth-watering delicacy.


  • Cooking oil
  • 2 chopped onions
  • Salt and pepper
  • 10 patti pans
  • 5 sliced carrots
  • 10 baby potatoes, peeled
  • 800 g of lamb meat
  • 250 g mushrooms
  • 1 bunch half-cut green beans
  • 3 mielies, each cut into 3 pieces


  1. Start by heating oil in a heavy pot then fry the onion and meat until they turn brown. Season them to taste.
  2. Add water enough to cover the meat and adjust the flame to provide low heat. Add wine if you prefer, and then simmer the meat to become tender for about 60 to 90 minutes.
  3. Add mielies and potatoes alongside other veggies that take a while before cooking.
  4. Mix brown onion sauce and mushroom, and then add chutney to cover the meat in the pot. Simmer with the lid in place.
  5. When the veggies are halfway done, add patti pans, mushrooms, and green beans arranging them in layers. Add some more sauce and salt if necessary.

Note: Do not stir the pot while cooking and always stay gentle when moving things. Always check if there is enough cooking liquid at the base of the pot. Remember that the end cooking should not be a stew but rather a Potjie.

3. Lamb knuckle Potjie 

Lamb knuckle Potjie is a popular delicacy commonly available in most restaurants. Luckily, you now have a recipe to try right in your kitchen.


  • Seasoned flour
  • 250 ml prepared lamb stock
  • 4 sliced celery sticks
  • 2 fresh bay leaves
  • 1.2 kg lamb knuckles, sawn in slices
  • Olive oil
  • 2 large chopped onions
  • 2 red diced peppers
  • 6 finely chopped garlic cloves
  • 2 large sliced carrots
  • 15 ml smoked paprika
  • 2 x 410 g cans Mexican tomato relish
  • Dried red chili flakes
  • Chopped parsley
  • Salt, sugar and freshly ground black pepper


  1. Have the meat dredged inside the flour shaking off any excesses? Place the meat balls in oil and brown them a little before setting it aside.
  2. Heat some oil in a large saucepan and then saute the vegetables until they become golden soft.
  3. Now, add the bay leaves, smoked paprika, and garlic.
  4.  Stir thoroughly and add the stock, meat, and canned tomatoes.
  5. Bring the mixture to a boil and then reduce the flame leaving it to simmer for about 90 minutes to become tender. Regularly, check the cooking for the level of water at the base adding more if necessary.
  6. Make sure you have a thick sauce at the end of your cooking.
  7. Adjust the seasoning based on your preferences using any of the unused ingredients upon which you should sprinkle with parsley before serving.
  8. Serve with a meal of your liking.

Tomato lamb neck Potjie 

Every mutton Potjie comes with its own great taste, but Tomato lamb neck Potjie includes all the flavors that you need to try out.


  • 2 butterflied certified natural lamb necks
  • 4 slices cloves of garlic
  • 1 punnet of mushrooms
  • ½ cup tomato paste
  • 4 sweet potatoes cut into rounds
  • 500 ml vegetable or lamb stock
  • 4 quartered onions
  • 1 punnet baby tomatoes
  • 4 whole tomatoes
  • ½ big butternut or 1 small butternut cubed and peeled


  1. Cut the butterflied neck into pieces.
  2. Roll the lamb cuts in seasoned flour using pepper and salt and then proceed to prepare the rest of the ingredients.
  3. Adjust the flame appropriately to make hot coals and Potjie.
  4. Heat the oil in the pot, brown the seasoned lamb neck and then add the stock, garlic, onion, tomatoes and tomato paste.
  5. Add brown sugar to attain better tomato flavors. Close the lid and cook the mixture on low heat for around 3 hours. The Potjie should only bubble and not boil. Avoid any urge to stir while it is cooked.
  6.  Place a layer of vegetables in the pot. Start with long cooking veggies, and if possible, cover with sufficient stock. Cook for about 30 minutes and then adjust the seasoning to taste.
  7. Serve the delicacy with fresh farm-style brown loaf soaking in all the sauces.

Malay lamb curry Potjie 

This mutton Potjie sends most people into a craving spree. Here is how you can prepare the Potjie.


  • 30 ml sunflower oil
  • 3 cardamom pods
  • 10 ml sugar
  • 2 large thinly sliced onions
  • 1 kg lamb knuckles
  • 10 ml freshly grated ginger
  • 60 ml freshly chopped coriander
  • 10 ml crushed garlic
  • 2 large finely chopped tomatoes
  • 3 cinnamon sticks
  • 4 whole cloves
  • 4 peeled and quartered medium potatoes
  • 5 ml each ground cumin, turmeric, coriander, and chilli powder


  1. Place half of the sunflower in a Potjie pot and heat gently.
  2. Lightly brown the meat balls and then set them aside.
  3. Heat the other half of the oil and cook the onions until golden brown.
  4. Add the spices and garlic, and then fry them for a couple of minutes.
  5. Now, return the meat to the Potjie.
  6. Add 250 ml of water to the mixture, place the lid back on and continue cooking on a medium flame for 90 minutes.
  7. Add the sugar and tomatoes and cook further for 10 minutes.
  8. Add the potatoes and keep cooking until the meat mixture is tender for about 40 minutes.
  9. Add fresh coriander and then season to taste using ground pepper and salt.

Be the first to comment

Leave a Reply

Your email address will not be published.