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Moroccan Lamb Potjie

Moroccan Lamb Potjie

Moroccan cooking is known for its boldness of flavour, spice and aroma. This Moroccan Lamb Potjie is no exception!

60 ml sunflower oil
1 large onion (chopped)
4 large carrots (chopped)
6 medium potatoes (peeled & cubed)
1.5 kg lamb (potjie cuts)
70 g dried peaches (cubed)
4 cloves garlic (minced)
5 cardamom pods
1/4 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp paprika
3/4 tsp ground ginger
1/4 tsp turmeric
1 tsp all spice
2 bay leaves
2 tins chopped tomatoes
veg & mutton soup powder (1 packet)
salt and pepper to taste
850 ml water




Pack 12 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. Once the coals are ready place your no 3 round bottom potjie pot onto the PotjieKing to heat up.

  • Pour the oil into the potjie pot to heat up.
  • Add in the onions, potatoes and carrots and fry for 15 minutes, stirring occasionally.
  • Stir in the garlic and fry for a couple of minutes.
  • Salt and pepper the lamb, move the veg to one side and lay half the lamb in the open space.
  • Move all the veg over on top of the lamb and then lay the other half of the lamb onto the bottom of the potjie.
  • Spread the veg over the lamb and allow to cook for 10 minutes.
  • Close the bottom door of the PotjieKing
  • Add the spices and peaches. Stir to coat everything.
  • In a 1 litre jug, mix the soup powder & 50ml cold water to form a paste. Slowly add 800 ml of hot water while stirring.
  • Pour the soup into the potjie and add the tinned tomatoes and bay leaves.
  • Give it a stir then close the lid and cook for 3 hours.
  • Add a briquette or 2 if needed towards the end.

Serve with rice, couscous and/or pita bread


PotjieKing – Feeding Adventure Since 2008