Sanjeev Kapoor

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Lamb Potjie  Recipe

A traditional recipe from South Africa this wholesome lamb dish is full of flavour.

This recipe has featured on the show Khanakhazana.

Preparation Time : 41-50 minutes

Cooking time : 1.30-2 hour

Servings : 4

Lamb Potjie

Main Ingredients

Lamb, Olive oil


South African


Main Course_Mutton

Level Of Cooking



  • Lamb
    500 grams
  • Olive oil
    50 millilitres
  • Garlic chopped
    15 cloves
  • Onions sliced
    3 medium
  • Tomatoes chopped
    5 medium
  • Worcestershire sauce
    2 tablespoons
  • Black pepper powder freshly ground
    1 teaspoon
  • Red pepper powder freshly ground
    1 teaspoon
  • White pepper powder freshly ground
    1 teaspoon
  • Green cardamom powder freshly ground
    1 teaspoon
  • Salt
    to taste
  • Barbeque sauce
    2 tablespoons
  • Sweet and sour chutney
    2 tablespoons
  • Potatoes 1 1/2 inch cubes
    2 medium
  • Carrot 1 1/2 inch cubes
    1 medium
  • Brinjal 1 1/2 inch cubes
    1 medium
  • Small onions


Step 1

Cut lamb into one and half inch cubes. Heat olive oil in a special potjie pot preferably on an open flame. Add the lamb pieces, garlic and cook for a few minutes on a high heat stirring continuously.

Step 2

Add onion and sauté for two minutes. Add tomatoes and Worcestershire sauce and continue to sauté.

Step 3

Add the three pepper powders and cardamom powder and mix. Add salt and barbecue sauce and mix Add sweet and sour chutney and mix well.

Step 4

Cook for three to four minutes. Add potatoes, carrot, brinjal and small onions and mix well. Cover the pot with aluminium foil and let it simmer on slow heat till done.

Step 5

It may take one and a half to two hours or maybe a little more. Serve hot.

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