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.
Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Feel Good
Total:
2 hr 55 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 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

Directions

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.

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.

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.

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.)

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.

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