South African Lamb Potjiekos made in the Dutch Oven - Roettgen Braai Master

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

bay leaves

🥗Healthier: dried oregano

💰Cheaper: dried basil

Dried herbs can substitute for bay leaves in flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective and neutral in flavor.

Cut the leg of lamb into bite-sized pieces and cover with cling film, refrigerate until ready to cook.

Chop and peel the vegetables, ensuring they are not too small as they will cook down.

Mix all spices in a pestle and mortar to create a seasoning blend.

Heat butter in a Dutch oven and add the lamb pieces, seasoning them with the spice mix.

Layer the ingredients in the Dutch oven starting with tomatoes, followed by potatoes, sweet potatoes, carrots, butternut squash, spring onion, garlic, and onions.

Pour in the red wine and add lamb foam for moisture.

Seal the pot with cabbage on top and close the lid.

Cook for the first hour without opening the lid, then check for moisture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary