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Lamb potjie recipe
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Savor the flavors of South Africa with a hearty lamb stew slow-cooked with basil dumplings, perfect for outdoor or indoor cooking in a cast iron potjie pot or slow cooker.
Ingredients:
  • 500g self raising flour
  • 18.20 gm olive oil
  • 1kg lamb knuckles
  • 2 onions, diced
  • 4 garlic cloves, sliced
  • 4 bay leaves
  • 1 tsp oregano
  • 500g baby tomatoes
  • 10 sundried tomatoes, chopped
  • 250ml red wine
  • 500ml lamb stock
  • 40.00 gm basil pesto
  • 400g canned baby tomatoes
  • 800g canned butter beans
  • 300g pitted black olives
  • Fresh basil, to serve
  • Parmesan shavings, to serve
  • 400g buttermilk
  • 1 large handful fresh basil, chopped finely
  • 100g grated parmesan
Instructions:
  • First, heat the potjie pot until it's hot, then add a splash of fragrant olive oil. Season the succulent lamb knuckles with your favorite herbs and spices before placing them in the pot once it's smoking hot. Let the magic happen as you allow them to brown to perfection.
  • Sauté diced onions and garlic until caramelized. Stir in bay leaves, baby tomatoes, sun-dried tomatoes, and oregano. Pour in red wine and simmer briefly.
  • Combine the pesto with the stock, then pour into the pot along with the canned baby tomatoes. Cover and simmer for about 2 hours, maintaining a steady heat by adding more coals as needed.
  • Prepare the dumpling mixture by combining the ingredients with a dash of salt and pepper, then shape the mixture into small balls and let them rest in the fridge on baking paper.
  • Add the butter beans and pitted olives (with their juice if more liquid is desired) to the stew 30 minutes before it's done cooking.
  • Gently drop the dumpling balls into the potjie and let them cook for an additional 30 minutes, or until fully cooked. Garnish with fresh basil leaves and parmesan shavings before serving.

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