Traditionally, potjiekos is cooked outdoors in a cast-iron pot over coals, but you can cook it in any heavy-based pan over a barbecue, outdoor range, or indoors on the stove.
  • Level: Intermediate
  • Total: 2 hr 55 min
  • Active: 30 min
  • Yield: 4 servings
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60 grams/2 ounces flour

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons garlic-rosemary dry seasoning mix

600 grams/21 ounces lamb neck chops

30 milliliters/2 tablespoons canola oil

2 onions, halved and sliced

2 stalks celery, sliced

1 large green bell pepper, cored and diced

4 cloves garlic, chopped

2 heaping teaspoons tomato paste

400 grams/14 ounces canned chopped tomatoes

800 milliliters/27 ounces chicken stock, to cover

Salt and pepper

8 baby carrots

6 baby potatoes, halved


  1. In a large bowl, mix the flour, coriander, cumin, paprika and rosemary seasoning to blend. Dredge the lamb chops in the seasoned flour to coat.
  2. Heat the canola oil in a large Dutch oven over medium-high heat. Brown the lamb in the oil for 4 minutes. Then add the onions and cook until just beginning to soften, 2 minutes. Add the celery, peppers and half of the garlic. Saute for 5 minutes.
  3. Add any remaining seasoned flour and cook for 1 minute--this will help thicken the stew. Stir in the tomato paste and canned tomatoes. Pour in the stock and season with salt and pepper.
  4. Simmer for 2 hours, or until the meat is tender, stirring every 20 to 30 minutes and replenishing with water as needed. (Check the heat from time to maintain a gentle simmer.)
  5. Add the carrots, potatoes and the rest of the garlic and cook for a further 20 minutes, until the vegetables are cooked but still firm.