Lamb Potjiekos (South African Slow-Cooked Lamb and Vegetable Pot)
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Ingredients
- 600 g diced lamb shoulder
- 300 g potatoes
- 2 carrots
- 2 red onion
- 3 garlic cloves
- 400 ml lamb stock
- 2 bay leaves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 527 kcal
- Protein
- 29 g
- Carbohydrate
- 21.5 g
- of which sugars
- 7.6 g
- Fat
- 35.8 g
- of which saturates
- 13.5 g
- Fibre
- 4.1 g
- Salt
- 1.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large heavy pot and brown the lamb all over, then set aside.
- 2
Peel and chop the onion, add to the pot and cook for 10 minutes until softened.
- 3
Stir in the garlic, then return the lamb to the pot with the lamb stock and bay leaves.
- 4
Cover and simmer gently for 50 minutes until the lamb is almost tender.
- 5
Peel and chop the potatoes and carrots, add to the pot and cook for a further 20 minutes until all is tender.
- 6
Season to taste and serve.
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