Lamb Potjie with Chickpeas
Moroccan-inspired lamb shanks potjie: Tender, fall-off-the-bone lamb slow-cooked over open flames with aromatic spices, chickpeas, and sweet apricots for a smoky, authentic South African braai experience. No stirring allowed to honor tradition!
Equipment
- 1 Cast iron potjie pot; 5-6 liter; For authentic outdoor braai cooking over coals Pot Number 2, or 3. I prefer the number 3 pot because you can get large shanks in horizontally so it stays in the juices whilst simmering.
- 1 Wooden spoon; ; For gentle layering (no stirring after browning!)
Ingredients
- 4 Lamb shanks about 3-4 lbs total
- 2 cans 15 oz each; Chickpeas, drained and rinsed
- 2 medium; Onions finely chopped
- 4 cloves; Garlic minced
- 1 tablespoon; Fresh ginger grated
- 2 tablespoons; Olive oil
- 1 teaspoon; Ground cumin
- 1 teaspoon; Ground coriander
- 1 teaspoon; Smoked paprika
- 1/2 teaspoon; Ground cinnamon
- 1/2 teaspoon; Cayenne pepper for fiery braai vibes
- 1 can 14 oz; Diced tomatoes
- 2 cups; Chicken or lamb stock
- 1 cup; Dried apricots chopped
- 2 medium; Carrots sliced
- 2 tablespoons; Honey
- 1 handful; Fresh cilantro chopped (for garnish)
- To taste; Salt and black pepper
Instructions
Prep the Flames and Spices
- Prepare your braai coals for a steady medium heat. In a small bowl, combine cumin, coriander, paprika, cinnamon, cayenne, salt, and pepper to create the Moroccan spice rub.
Brown the Lamb
- Rub the lamb shanks with half the spice mix and a drizzle of olive oil. Place the potjie pot over the coals, add remaining oil, and brown the shanks on all sides for 8-10 minutes until deeply caramelized. Remove and set aside.
- Layer the Base
- In the same pot, add onions, garlic, and ginger. Cook for 5 minutes until softened and fragrant. Sprinkle in the remaining spice mix and cook for 1 minute to release the aromas.
Build the Potjie Layers (No Stirring!)
- Layer the ingredients carefully without stirring: Add diced tomatoes, stock, carrots, apricots, honey, and chickpeas. Return the lamb shanks to the pot, nestling them into the mixture. Ensure the liquid just covers the ingredients, adding a splash more stock if needed. Cover the potjie and let it simmer gently over low coals for 3-3.5 hours. Do not stir—let the flavors meld traditionally. Add coals as needed to maintain steady heat until the lamb is fork-tender and the sauce has thickened naturally. Add boiling water in case it runs to dry (Usually due to the fire being to hot).
Finish and Serve
- Taste and adjust seasoning if needed (gently scoop from the top to avoid disturbing layers). Garnish with chopped cilantro. Serve straight from the potjie with creamy mielie pap on the side for a true South African braai experience or with crusted bread or couscous..
Notes
Calories per Serving: 650 (excluding Mielie pap, Bread or Couscous)