Recipe: Lamb Potjie with Cape Malay Spices
Lamb potjiekos is the ultimate traditional lamb curry stew, slowly simmered with aromatic Cape Malay spices and tender potatoes.
INGREDIENTS
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- 1 kg lamb stew pieces (pack shoulder or neck)
- 2 tbsp cooking oil
- 2 large onions, finely chopped
- 3 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 2 tbsp traditional curry powder (medium or hot)
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 cinnamon sticks
- 2 cardamom pods, bruised
- 400 g can chopped tomatoes
- 2 tbsp tomato paste
- 2 cups beef or lamb stock
- 4 large potatoes, peeled and quartered
- 2 large carrots, sliced into thick rounds
- 1 tbsp sugar
- salt and pepper to taste
- fresh coriander for garnish
METHOD
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- Brown the meat: Heat oil in a large heavy-based pot or cast-iron potjie over medium-high heat. Season lamb with salt and pepper. Brown meat in batches, then remove and set aside.
- Sauté aromatics: Reduce heat to medium. Add onions to the same pot. Fry for 5 minutes until soft and translucent.
- Release spice oils: Add garlic, ginger, curry powder, turmeric, coriander, cumin, cinnamon, and cardamom. Stir constantly for 1 minute until fragrant to unleash the spice oils.
- Build the sauce: Stir in the canned tomatoes, tomato paste, and sugar. Return the browned lamb to the pot alongside any collected juices.
- Simmer low and slow: Pour in the stock. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid. Simmer gently for 1 hour, stirring occasionally.
- Add root vegetables: Stir in the potatoes and carrots. Cover again. Simmer for another 30 to 45 minutes until the vegetables are tender and the meat flakes easily.
- Thicken and finish: Remove the lid for the last 10 minutes if the gravy needs thickening. Adjust seasoning with salt and pepper. Garnish generously with fresh coriander leaves.
Serving Suggestions
- Yellow Rice: Serve over basmati rice cooked with turmeric and raisins.
- Sambals: Accompany with a side of diced tomato, onion, and vinegar salsa.