Potjiekos (Slow-Cooked Lamb Pot Stew)

Method

1. 1

   Cut the lamb shoulder into even chunks if it isn't already, and have the potatoes, carrots and beans washed and cut, so nothing needs handling once the pot is layered.

2. 2

   Heat oil in the potjie pot over the coals and brown the lamb with the onions in batches, until deeply colored on all sides, about 10 minutes.

3. 3

   Season with the thyme and tuck in the bay leaves, then layer the potatoes, carrots and beans on top of the meat in that order — do not stir them in.

4. 4

   Pour the wine and stock gently down the side of the pot so the layers stay undisturbed.

5. 5

   Lid on. Coals low. Three hours. NO STIRRING.

   💡 Every potjie has a guest who reaches for the spoon. Guard the lid; friendships recover.

6. 6

   After three hours, lift the lid and check the lamb is fork-tender and the vegetables have softened; fold everything together once, gently.

7. 7

   Season to taste and serve steaming hot, straight from the pot.