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lamb and guinness potjie

Lamb & Guinness Potjie

This Irish inspired Lamb & Guinness Potjie packs fantastic flavour combinations.


(serves 6 -8)

30 ml olive oil
1 tsp salt
1 tsp black pepper
1.5 kg stewing lamb (cubed)
3 medium onions (chopped)
4 cloves garlic (minced)
50 g tomato paste
1/3 cup flour
1 can (440ml) Guinness Irish stout
1.2 lt beef stock
1 large sprig rosemary
2 tsp sugar
15 ml Worcestershire sauce
8 medium carrots ( 2cm chunks)
1 kg baby potatoes (peeled and halved)
250 g frozen peas




Lamb & Guinness Potjie – Method

Pack 13  briquettes onto the coal grid inside your PotjieKing. Place a couple of firelighters in the bottom section and get that going. Once the briquettes are lit, place your potjie pot onto the PotjieKing to heat up. We used a no 3 potjie pot for this recipe.

  • Pour the oil into the potjie pot and fry the onions. Once they are soft add the garlic and fry for a minute or two.
  • Stir in the tomato paste and then add the lamb. Stir well to coat the lamb.
  • Sprinkle in the salt, pepper and flour. Stirring to make sure the lamb is evenly coated.
  • While stirring, add in the Guinness, broth, rosemary, Worcestershire sauce & sugar.
  • Simmer for 1 1/2 hours
  • Add the potatoes and carrots and cook for another hour or so. Check if you need to add 2 or 3 briquettes for the remaining cooking time.
  • If you like a thicker sauce you can lift the lid off slightly, for the last half an hour, to allow the sauce to reduce or if you’d prefer you can mix 1 to 2 tablespoons of cornflour to some cold water and stir that in.
  • When you are about ready to serve your Lamb & Guinness Potjie stir in the frozen peas and cook for a few minutes, or until they are warmed through.