Entree: South Africa – Johannesburg & Gauteng – Potjiekos (South African slow‑cooked layered stew prepared in a small cast‑iron pot over coals, combining meat and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1.5 lb (680 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) boerewors or sausage, cut into 1-inch (2.5 cm) slices
- 2 large yellow onions, sliced (about 16 oz (450 g))
- 4 medium carrots, peeled and cut into 1/2-inch (1.27 cm) slices (about 12 oz (340 g))
- 1.5 lb (680 g) waxy potatoes, scrubbed and halved or quartered
- 1 small cabbage, coarsely shredded (about 1 lb (450 g))
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) beer or red wine
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves
- 1 tsp (5 ml) dried thyme
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) brown sugar (optional)
- 1 tsp (5 ml) coarse salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1.5 lb (680 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) boerewors or sausage, cut into 1-inch (2.5 cm) slices
- 2 large yellow onions, sliced (about 16 oz / 450 g)
- 4 medium carrots, peeled and cut into 1/2-inch slices (about 12 oz / 340 g)
- 1.5 lb (680 g) waxy potatoes, scrubbed and halved or quartered
- 1 small cabbage, coarsely shredded (about 1 lb / 450 g)
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) beer or red wine
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves
- 1 tsp (5 ml) dried thyme
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) brown sugar (optional)
- 1 tsp (5 ml) coarse salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper

Instructions

1. Heat the potjie (cast-iron pot) or a heavy Dutch oven over medium-high heat and add the vegetable oil. Brown the lamb pieces in batches until well-colored; remove and set aside.
2. Brown the boerewors slices briefly, then remove and set aside with the lamb. Sauté the onions in the pot until soft and translucent.
3. Return the meats to the pot and stir once to combine with the onions. Add tomato paste and cook 1 minute to remove raw flavor, then deglaze with the beer or red wine, scraping up browned bits.
4. Layer the carrots, potatoes, and shredded cabbage over the meat—do not stir. Tuck in bay leaves, sprinkle thyme, Worcestershire sauce, brown sugar if using, salt, and pepper over the top.
5. Pour the beef stock gently around the edges until it reaches just under the top layer of vegetables (do not cover). Bring to a low simmer, cover with the lid, and reduce heat to low.
6. Cook slowly without stirring for 2–3 hours over low coals or in a 325°F (160°C) oven, checking occasionally to ensure it’s simmering gently; add a little more stock or water if it dries out.
7. When meats are tender and vegetables are cooked through, remove from heat, take out bay leaves, and serve directly from the pot. Traditional accompaniments include rice, samp, or mieliepap.