Potjiekos (“Small pot of food”) originated with the Voortrekkers, evolving as a stew made of venison and vegetables cooked in the potjie.

Traditionally, the recipe includes meat, vegetables, and potatoes all slow-cooked with various spices. Traditionally, the liquid should never be added to the pot and the contents should never be stirred, as the lid keeps all liquids and flavors circulating throughout cooking. Usually served with rice or “mielie pap”.

LAMB CURRY POTIJIE

Lamb curry potjie is a real favorite of most South Africans! Especially in the winter time and when you want to entertain large crowds without having to spend hours in the kitchen. The recipe serves six.

750g x 2 cubed lamb ( you can use half beef and half lamb, but it is nicer if you use only lamb)

4-5 sweet potatoes peeled and cut in large chunks

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander seed

1 teaspoon chili jam

2 teaspoons garam masala

1cm ginger peeled and grated

6 garlic cloves crushed

2 bay leaves

1/4 ground turmeric

1 tablespoon oil

2 onions chopped

800g tin peeled tomatoes

Liquidize the tin peeled tomatoes in the food processor. Fry the onions in the oil remove the onions. Use the same pot to dry fry the herbs and spices for a moment. Add the onions and the liquidized tomatoes. Add the meat bring to boil. Cook for 1 hour on the stove top with the lid on the pot. If too dry you can add half a cup of water. Add sweet potatoes cook for another hour or till sweet potatoes are tender. The sweet potato thickens the sauce. Eat and enjoy. The mild curry freezes well.