Lamb Stew

Lamb Stew Recipe

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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.

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