Tantalizing Lamb Potjie

Tantalizing Lamb Potjie

A wholesome and hearty feast - tantalizing lamb potjie

Traditional potjies are done in a cast-iron pot, but our mouth-watering recipe can also be done in a heavy-based saucepan on the stove.

Cooking Time: 70-80 minutes | Serves: Serves 4-6 | Chicken Wing Sauce | Meat Spice


45ml (3 tsp) Olive Oil

1kg lamb neck slices, 2cm thick

12 pickling onions, peeled or 1 medium onion, chopped

1/2 red chilli, seeded and chopped finely (optional)

125ml (1/2 cup) Spur Durky Sauce

560ml (2 1/4 cups) water

80ml (1/3 cups) dry red wine

30ml (2 Tbsp) fresh mixed herbs, chopped or 10ml (2 tsp) dried herbs

5ml (1 tsp) Spur Meat Spice

Add freshly ground black pepper to taste

4 large potatoes, peeled and quartered

400g mixed marrows (including patty pans)

300g carrots, sliced

15ml (1 Tbsp) cake flour


  1. Place a medium heavy-based saucepan or cast-iron pot over moderate coals. Heat oil in potjie and fry lamb until golden brown.
  2. Add onions and saute for a few minutes until soft. Remove the onions from pot. Add Spur Durky Sauce, water, wine, herbs and seasonings and simmer for about 45 minutes.
  3. Add onions and potatoes, marrows and carrots and continue to simmer for a further 20 minutes until soft. Thicken the sauce with a paste of flour and water and serve immediately.


1. The lamb neck slices can also be substituted with lamb knuckles, beef or pork.

2. Substitute the marrows and carrots with 500g of other vegetables of choice, such as pumpkin, butternut or green beans.

Cooking Tip

Serve with steaming rice or for a true South African meal, serve with 'Mieliepap".

Leave a Comment



Spur, julle het my man se dag gemaak, nou ja, sy gunsteling lamb chank rep. man gaan ons lekker eet. Baie dankie. Geseende daggie.

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