• Lamb
  • Soups and Stews


  • Moroccan
  • South African

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

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.