4 from 3 votes
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Potjiekos, is a traditional stew recipe from South Africa and Namibia. It is cooked outdoors in a round, cast iron, three-legged pot, called potjie.
Course: Main Course
Cuisine: Namibian, South African
Servings: 4 people
Author: Mike Benayoun
  • 3 lb lamb stew cubed
  • 2 tablespoons vegetable oil
  • 2 onions chopped
  • 3 cups meat stock
  • 1 cup red wine
  • 1 lb small carrots
  • 1 lb baby potatoes
  • 1 tablespoon sugar
  • 2 tablespoons curry powder
  • 1 tablespoon turmeric
  • ½ cup milk
  • Salt
  • Pepper
  1. In a potjie pot or Dutch oven with hot oil, add the lamb, season with salt and pepper and cook on medium heat, until browned. Remove the meat and set aside.
  2. Add the onions to the pot and sauté until soft for about 8 minutes.
  3. Return the meat to the pot, then add the wine and enough beef stock to cover the ingredients. Turn the heat to low and simmer covered for one hour.

  4. Add the carrots and potatoes and continue simmering for 30 minutes.
  5. Mix the sugar, curry powder and turmeric with the milk and stir into the stew.
  6. Bring back to boil and simmer for an additional 30 minutes.
  7. Serve with rice or mieliepap (maize porridge).
Recipe Notes
  • Traditionally, potjiekos is cooked over a fire. This recipe was adapted to be cooked on a stove, but it can also be used to cook in a potjie pot on a fire instead.