Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown 700 grams of diced lamb shoulder on all sides for 5-7 minutes, removing it to a plate afterwards.

2. 2

   Add 2 chopped large onions to the pot and sauté for 5 minutes until softened, then stir in 4 minced cloves of garlic and 2 cm of grated fresh ginger, cooking for another minute until fragrant.

3. 3

   Return the lamb to the pot and mix in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, and 1 teaspoon of smoked paprika, stirring for 1 minute to coat the meat and release the aromas.

4. 4

   Pour in 400 grams of canned crushed tomatoes and 500 ml of vegetable broth, add 3 chopped carrots and 400 grams of quartered potatoes, along with 400 grams of rinsed chickpeas, bringing the mixture to a gentle simmer.

5. 5

   Reduce the heat to low, cover the pot, and let the potjie simmer for 1.5 to 2 hours, or until the lamb is very tender, stirring occasionally to prevent sticking.

6. 6

   While the potjie simmers, prepare the tahini swirl by whisking together 60 ml of tahini with 30 ml of fresh lemon juice, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper until smooth and creamy.

7. 7

   Once the lamb is tender, stir in 0.5 cup of fresh chopped cilantro and taste, adjusting seasoning as needed, then remove the potjie from the heat and swirl in the prepared tahini mixture just before serving.

8. 8

   Serve the Karoo Lamb and Chickpea Potjie hot, garnished with extra fresh cilantro if desired.