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Savor the authentic taste of South Africa with this traditional potjiekos. Succulent lamb and a medley of earthy root vegetables are slow-cooked to perfection in a cast-iron pot, yielding a deeply flavorful and comforting stew ideal for gathering with loved ones.
Heat 2 tablespoons of vegetable oil in a large cast-iron pot (potjie) over medium-high heat. Brown the 2 pounds of lamb shoulder cubes in batches until well-sealed on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.
Reduce heat to medium. Add 2 large chopped onions to the pot and sauté until softened and translucent, about 8-10 minutes. Add 3 cloves of minced garlic, 1 teaspoon of curry powder, and 1/2 teaspoon of turmeric, cooking for 1 minute until fragrant.
Return the browned lamb to the pot. Pour in 1 cup of beef broth and 1 cup of dry red wine. Bring to a simmer, then reduce heat to low, cover the pot, and cook for 90 minutes, allowing the lamb to tenderize.
After 90 minutes, layer the root vegetables on top of the lamb without stirring: add 2 large carrots, 2 large potatoes, 1 large sweet potato, and 1/2 pound of butternut squash. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cover the pot again and continue to simmer on low heat for another 90 minutes, or until the vegetables are tender and the lamb is falling apart. Do not stir during this final cooking phase to maintain distinct layers.
Carefully remove the lid and gently stir the potjiekos to combine all ingredients. Serve hot directly from the pot.
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