Lamb Stew


Lamb Stew Recipe

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Lamb Stew Recipe

This lamb stew recipe is a tradition in our family. Every year, on the 16th of December, Day of Reconciliation, we light up the barbeque and prepare this lamb stew recipe outside, in a potjie. This is what we call Potjiekos. Nothing fancy, but really fun and delicious and a hugely successful family gathering. A time, almost like thanksgiving, where we reflect on the past year and say thanks for everything and everyone in our lives.


One man, in the family, is selected as the Potjie Meester (meaning Pot Master), and he is the one responsible for preparing the lamb stew. The recipe remains the same, as it is a shared family lamb stew recipe, but the person preparing the lamb stew pot changes every year, and every man gets his turn.


What is also great about this traditional lamb stew recipe is that you can serve it on rice or Samp. Samp is an African food consisting of dried corn kernels that have been pounded and chopped until broken, but not as finely ground as mealie-meal or mielie rice. We prefer Samp as the go-to starch for serving this lamb stew recipe.


I asked my family for their permission before sharing this lamb stew recipe and everyone agreed, that it is too good to be kept secret. Who knows, maybe it becomes a tradition in someone's home.


We hope you like this recipe. If you do, please share it with your friends and family and leave a comment if you don't mind. We always care for the opinions of our site visitors.


Recipe Info


Yield

Serves: 6

Nutrition

Calories: 159
Carbs: 12g
Fat: 18g
Protein: 14g

Cooking Times


20 min
Preparation Time
0 Hours and 20 Minutes
120 min
Cook Time
2 Hours and 0 Minutes
140 min
Total Time
2 Hours and 20 Minutes

Preparation


Ingredients

Directions

  1. Soak the peas in water overnight. Drain the boil gently in water to cover in a saucepan for one hour. Drain and set the peas aside
  2. Heat the oil in a large saucepan over low heat and brown the lamb
  3. Add the onions and saute for three to four minutes, then drain all the oil
  4. Add the split peas, cinnamon, nutmeg, salt and pepper and enough water to cover. Simmer, covered, until the meat is tender, more or less one and a half hours. Add a little more water if necessary
  5. Meanwhile, melt a little butter in a frying pan and saute the apples until lightly coloured
  6. When the meat is tender, add the apple cubes and lemon juice and simmer for another five minutes. Serve hot on a bed of rice or Samp. Enjoy the tradition!

Current Rating

5.00

5.00 from 3

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Latest Comments

Marnie
This stew is highly recommended!It is very tasty!Will certainly share this with friends! 5.00

Sharon Goosen
This is a great lamb stew recipe! We substituted the peas for green beans and it worked a treat! Really awesome family recipe. I cannot get over myself. 😁😁😍😍 Thanks. Super good. 5.00

Jan de Witt
Finally, an African lamb stew recipe that makes sense. Tried it and loved it before the big break comes. You get a fiver from me my frineds. Thanks again. 5.00

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