South African Lamb Potjie Stew

This traditional South African lamb stew, cooked slowly in a potjie (cast iron pot), combines tender lamb with aromatic spices, root vegetables, and dried fruits for a rich and hearty meal.

Steps

1. Heat the vegetable oil in a potjie or heavy-bottomed pot over medium heat. 2. Add the chopped onion and garlic, sauté until soft and fragrant. 3. Add the lamb cubes and brown on all sides. 4. Stir in ground coriander, cumin, turmeric, and chili flakes, cooking for 1 minute. 5. Add the diced carrot, potato, and butternut squash, stirring to coat with spices. 6. Pour in the stock and canned tomatoes, bring to a gentle simmer. 7. Add the chopped dried apricots and season with salt and pepper. 8. Cover the pot and cook on low heat for about 1.5 to 2 hours, stirring occasionally, until lamb is tender and vegetables are cooked through. 9. Adjust seasoning if needed. 10. Garnish with fresh coriander leaves before serving.

200g lamb shoulder, cubed 1 small onion, chopped 1 garlic clove, minced 1 small carrot, diced 1 small potato, diced 50g butternut squash, diced 1 tbsp vegetable oil 1/2 tsp ground coriander 1/2 tsp ground cumin 1/4 tsp turmeric 1/4 tsp chili flakes 50ml beef or lamb stock 50ml canned chopped tomatoes 2 dried apricots, chopped Salt and black pepper to taste Fresh coriander leaves for garnish