Moroccan Lamb Potjie




  • Lamb
  • Soups and Stews


  • South African
  • Moroccan

Cooking Methods

  • Braai
  • Braising


    30 ml oil
    1 1/2 kg stewing lamb or deboned leg, cubed
    2 leeks, sliced
    1 large onion, sliced
    30 ml Food Lover’s Crushed Garlic
    2 stalks celery, sliced
    250 g whole baby carrots
    125 ml green beans, sliced
    2 sweet potatoes, cut into large dice
    10 ml ginger, grated
    Good shaking Tabasco sauce
    A few cardamom pods, cracked
    1 whole stick cinnamon
    Juice of 1 lemon
    150 ml Coca-Cola
    250 ml vegetable stock (plus extra, if necessary)
    125 ml clear honey

To serve

    Yellow rice, to which lightly fried raisins and chopped or slivered almonds are added. Plain yoghurt (optional).


    Heat oil in the potjie and brown the meat.
    Add leeks, onion, garlic and celery and fry for a few minutes until soft; add carrots, beans and sweet potato and fry for an extra 2 minutes.
    Add ginger, Tabasco, cardamom, cinnamon, lemon juice, Coke and 50 ml of the stock.
    Cover the pot and simmer over moderately hot coals, topping up with the stock when necessary, until the meat is nearly tender.
    Do not add too much stock at any one time; the mixture mustn’t be too runny.
    Pour honey over the meat and cook further until meat is completely tender.
    Season and remove cinnamon stick.