Traditional South African Potjie with a Twist

This delightful South African potjie combines traditional cooking methods with a creative twist, featuring tender lamb, seasonal vegetables, and aromatic spices. Slow-cooked in a cast-iron pot, the dish delivers rich flavors and a comforting texture, making it perfect for gatherings. The addition of dried apricots adds a subtle sweetness that harmonizes beautifully with the savory elements, while the use of fresh herbs brings brightness to each bite.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 carrots, sliced
• 2 potatoes, diced
• 1 cup butternut squash, cubed
• 1 cup green beans, trimmed
• 1 cup dried apricots, chopped
• 2 cups beef or vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large potjie or cast-iron pot, heat the olive oil over medium heat.
2. Add the onions and garlic, sautéing until softened and fragrant.
3. Increase the heat slightly and add the lamb chunks, browning them on all sides.
4. Stir in the tomato paste, paprika, cumin, and coriander, cooking for an additional 2 minutes.
5. Layer the carrots, potatoes, butternut squash, and green beans on top of the meat without stirring.
6. Add the chopped dried apricots and pour in the broth, ensuring the liquid covers the ingredients halfway.
7. Season with salt and pepper, then cover the potjie with a lid and reduce the heat to low.
8. Let it simmer for about 2-3 hours, checking occasionally to ensure there is enough liquid.
9. Once the meat is tender and the vegetables are cooked, remove from heat and garnish with fresh parsley before serving.