Potjiekos — lamb stew with wine and curry
Lamb slowly cooked with carrots, potatoes, red wine and spices.
Active time35 min
Cooking2 h 30 min
Total3 h
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Ingredients
- 2 onions
- 450 g small carrots
- 450 g baby potatoes
- half a cup of whole milk
- 1360 g boneless stewing lamb
- 3 cups of prepared beef stock
- 1 tbsp ground turmeric
- 2 tbsp curry powder
- 2 tbsp sunflower oil
- ¼ tsp ground black pepper
- ½ tsp salt
- 1 tbsp sugar
- 1 cup of dry red wine
Preparation
Dice the lamb. Peel and chop the onions. Heat the oil in a casserole. Season the lamb with salt and pepper, brown in batches and set aside. Soften the onions in the same casserole for about 8 min.
2 onions1360 g boneless stewing lamb2 tbsp sunflower oil¼ tsp ground black pepper½ tsp salt- knife
- chopping board
- saucepan with lid
- spoon
Return the lamb to the casserole. Add the wine and stock. Cover and simmer gently for 60 min.
3 cups of prepared beef stock1 cup of dry red wine- saucepan with lid
- spoon
Wash and peel the carrots and potatoes. Cut larger ones into even pieces. Add and simmer covered for 30 min. Mix the sugar, curry powder and turmeric into the milk. Add to the casserole and simmer for another 30 min. The lamb should yield to a fork and the vegetables be tender.
450 g small carrots450 g baby potatoeshalf a cup of whole milk1 tbsp ground turmeric2 tbsp curry powder1 tbsp sugar- knife
- chopping board
- peeler
- saucepan with lid
- spoon
Allergens
- Celery
- Milk
- Sulphites
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration