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You haven't tasted South Africa's best until you've had potjiekos!

Potjiekos (pronounced poy-key-cos), which means small pot of food, is a traditional Afrikaner dish hailing from South Africa. 

Cooking potjiekos comes with 3 cardinal rules:

  • Cook in a cast-iron pot
  • Slow cook over hot coals
  • Never stir during the cooking process

In celebration of South Africa's annual Braai Day on the 24th of September, we share South Africa's most flavorful dish —` lamb curry potjie! Slow cooked till fall off the bone perfection, here's all you need for a day filled with amazing aromas ending off with delicious flavors.

 Olive oil (gauge how much you need participially for browning the meat)
 1 kg lamb cut into pieces
 Salt and pepper to taste
 2 large onions finely chopped
 1 tbsp garlic paste or grated garlic
 1 tbsp ginger paste or grated ginger
 1 freshly cut chili (optional)
 2 large cinnamon sticks
 3 bay leaves
 4 curry leaves
 2 tbsp fennel seeds
 8 green cardamoms
 2 black cardamoms
 2 star anise
 2 tbsp turmeric
 2 tbsp coriander powder
 1 tbsp cumin powder
 1 tbsp cayenne hot
 1 tbsp paprika sweet
 1 tbsp cayenne pepper
 2 tbsp garam masala
 1 tbsp dhania powder
 1 tbsp brown sugar
 Tomato paste
 2 cans chopped tomatoes
 6 medium potatoes cut in quarters pre-boiled (not too soft)
 1 cup vegetable stock
 Chopped fresh cilantro, garnish
 Naan, optional for serving
 Steamed basmati rice, optional for serving
1

Light the KUDU.

2

Gather your ingredients.

3

Adjust your cast iron skillet over medium heat and heat the oil.

4

Season the lamb generously with salt and pepper, then brown in hot oil and remove.

5

Place the KUDU Dutch Oven over prepared coals or on the KUDU Dutch Oven hanger and add oil.

6

Add onions and stir until browned.

7

Add in garlic, ginger, 1 fresh chili (optional), cinnamon sticks, bay leaves, curry leaves, fennel seeds, cardamom, star anise, and all the other dried spices and combine to form a paste. *Be careful not to burn the paste. If the paste is too dry, add some water to keep it moist.

8

Add in the lamb and mix well. Cook and stir for an additional 8-10 minutes.

9

Add in the tomato puree and canned tomatoes and combine. Cover and cook until sauce starts to thicken.

10

Add vegetable stock, salt, and sugar, and let simmer on medium-low heat for 1h 45mins. If the curry flares down, add more water so the mixture doesn’t burn.

11

Before serving, add in the pre-boiled potatoes, mix, and let simmer for a further 15 minutes.

12

Serve hot with cilantro garnish and a side of rice or naan bread.

Category

Ingredients

 Olive oil (gauge how much you need participially for browning the meat)
 1 kg lamb cut into pieces
 Salt and pepper to taste
 2 large onions finely chopped
 1 tbsp garlic paste or grated garlic
 1 tbsp ginger paste or grated ginger
 1 freshly cut chili (optional)
 2 large cinnamon sticks
 3 bay leaves
 4 curry leaves
 2 tbsp fennel seeds
 8 green cardamoms
 2 black cardamoms
 2 star anise
 2 tbsp turmeric
 2 tbsp coriander powder
 1 tbsp cumin powder
 1 tbsp cayenne hot
 1 tbsp paprika sweet
 1 tbsp cayenne pepper
 2 tbsp garam masala
 1 tbsp dhania powder
 1 tbsp brown sugar
 Tomato paste
 2 cans chopped tomatoes
 6 medium potatoes cut in quarters pre-boiled (not too soft)
 1 cup vegetable stock
 Chopped fresh cilantro, garnish
 Naan, optional for serving
 Steamed basmati rice, optional for serving

Directions

1

Light the KUDU.

2

Gather your ingredients.

3

Adjust your cast iron skillet over medium heat and heat the oil.

4

Season the lamb generously with salt and pepper, then brown in hot oil and remove.

5

Place the KUDU Dutch Oven over prepared coals or on the KUDU Dutch Oven hanger and add oil.

6

Add onions and stir until browned.

7

Add in garlic, ginger, 1 fresh chili (optional), cinnamon sticks, bay leaves, curry leaves, fennel seeds, cardamom, star anise, and all the other dried spices and combine to form a paste. *Be careful not to burn the paste. If the paste is too dry, add some water to keep it moist.

8

Add in the lamb and mix well. Cook and stir for an additional 8-10 minutes.

9

Add in the tomato puree and canned tomatoes and combine. Cover and cook until sauce starts to thicken.

10

Add vegetable stock, salt, and sugar, and let simmer on medium-low heat for 1h 45mins. If the curry flares down, add more water so the mixture doesn’t burn.

11

Before serving, add in the pre-boiled potatoes, mix, and let simmer for a further 15 minutes.

12

Serve hot with cilantro garnish and a side of rice or naan bread.

Lamb curry potjie
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