Slow-Layered Lamb Potjiekos

⏱ 195 min · Serves 6

A South African classic: lamb browned in a heavy pot, then vegetables layered on top and left to steam gently in their own juices. No stirring, no rushing — just deep, wine-scented lamb and vegetables that hold their shape and taste of themselves. Best eaten outdoors with bread and a cold drink.

Per serving: 648 kcal · 42.0g protein · 48.0g carbs · 30.0g fat

Ingredients

• 1.2 kg lamb neck or shoulder, cut into large chunks (bone in)
• 3 tbsp sunflower oil
• 2 large onions, thickly sliced
• 4 garlic cloves, sliced
• 1 tbsp tomato paste
• 250 ml dry red wine
• 250 ml lamb or beef stock
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp whole coriander seeds, lightly crushed
• 1 tsp smoked paprika
• 500 g baby potatoes, halved if large
• 3 carrots, cut into thick batons
• 2 sweet potatoes, cut into 3 cm chunks
• 200 g butternut, cut into 3 cm chunks
• 150 g green beans, trimmed
• 1 tbsp apricot jam
• 1 tbsp red wine vinegar
• Salt and black pepper
• Handful flat-leaf parsley, chopped

Method

1. Heat the oil in a cast-iron potjie or heavy casserole over a medium-hot fire or hob. Season the lamb well and brown in batches until deeply coloured, about 10 minutes total. Set aside.
2. Add the onions to the pot and cook 8 minutes until golden, then stir in the garlic, coriander seeds, paprika and tomato paste and cook 1 minute more.
3. Pour in the wine, scrape the base clean and let it bubble for 3 minutes. Return the lamb, add the stock, bay leaves and cinnamon. Bring to a simmer.
4. Cover and cook very gently for 90 minutes, without stirring. Check once or twice that there is still a little liquid; top up with a splash of stock if needed.
5. Now layer, do not stir: potatoes first, then carrots, then sweet potato, then butternut on top. Season each layer lightly. Cover and cook 45 minutes.
6. Scatter the green beans over the top, cover and cook a final 15–20 minutes until everything is tender.
7. Spoon the apricot jam and vinegar into the liquid at the base, tilt the pot gently to combine, and taste for salt. Scatter with parsley and serve straight from the pot with crusty bread.