How to make Lamb Potjie - A traditional recipe from South Africa this wholesome lamb dish is full of flavour.

This recipe has featured on the show Khanakhazana.

Main Ingredients : lamb (लैम्ब), potatoes (आलू)

Cuisine : South African

Course : Main Course Mutton

Lamb Potjie Recipe Card

Lamb Potjie

The cuisine of South Africa is sometimes called "rainbow cuisine", as it has had a variety of multicultural sources and stages. 
The South African cuisine as it is today has resulted from several years of colonization and  immigration introduced during the colonial period by white European people like the Dutch,  German, French, Italian, Greek and British and their Indo-Asian slaves or servants.  

For more recipes related to Lamb Potjie checkout Keema Hara Dhania Pudina, Keema Kaleji, Rack Of Lamb With Apple Sauce, Braised Lamb With Spinach And Leeks . You can also find more Main Course Mutton recipes like Fried Karela Keema, Masaledar Mutton, Keema Karela, Malabar Stew.

Prep Time : 41-50 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet and Sour

Ingredients for Lamb Potjie Recipe

  • lamb 500 grams

  • potatoes 50 millilitres

  • Garlic chopped 15 cloves

  • Onions sliced 3 medium

  • Tomatoes chopped 5 medium

  • Worcestershire sauce 2 tablespoons

  • Black pepper powder freshly ground 1 teaspoon

  • Red pepper powder freshly ground 1 teaspoon

  • White pepper powder freshly ground 1 teaspoon

  • Green cardamom powder freshly ground 1 teaspoon

  • Salt to taste

  • Barbeque sauce 2 tablespoons

  • Sweet and sour chutney 2 tablespoons

  • Potatoes 1 1/2 inch cubes 2 medium

  • Carrot 1 1/2 inch cubes 1 medium

  • Brinjal 1 1/2 inch cubes 1 medium

  • Small onions 5


Step 1

Cut lamb into one and half inch cubes. Heat olive oil in a special potjie pot preferably on an open flame. Add the lamb pieces, garlic and cook for a few minutes on a high heat stirring continuously.

Step 2

Add onion and sauté for two minutes. Add tomatoes and Worcestershire sauce and continue to sauté.

Step 3

Add the three pepper powders and cardamom powder and mix. Add salt and barbecue sauce and mix Add sweet and sour chutney and mix well.

Step 4

Cook for three to four minutes. Add potatoes, carrot, brinjal and small onions and mix well. Cover the pot with aluminium foil and let it simmer on slow heat till done.

Step 5

It may take one and a half to two hours or maybe a little more. Serve hot.