Spicy Beef Potjie

Recipe by Guy Middleton, Port Elizabeth Images by Simon Lewis

We tried out the Afritrail Aluminium Potjie No.2 (23.5 x 24.5 cm). It’s so much lighter than your standard cast iron pot, which makes it safer to handle and clean, and it doesn’t need any pre-oiling. It offers even cooking temperatures and, as long as you follow the cleaning and storage instructions, it will stay rust-free.


• Splash of canola or olive oil
• 3 onions, roughly chopped
• 3 garlic cloves, chopped
• 1 tablespoon mild curry powder
• 1 tablespoon brown sugar
• 2 tablespoons peach or apricot jam
• 2 tablespoons chutney
• 2 tablespoons soya or Worcester sauce
• 1–2 kg cubed beef (goulash)
• 2 beef stock cubes
• 500 ml warm water
• 5 potatoes, quartered
• 2 cups chunky mixed veg (eg carrots, mushrooms, broccoli, baby marrow, red pepper, pumpkin)
• 1 can of curried mixed veg
• Salt and black pepper, if needed
• Maizena (corn flour) optional
• Basmati rice, to serve


Heat the oil in your potjie over medium hot coals. Add the onions and garlic and let them sizzle gently until golden brown. Now add the curry powder, sugar, jam, chutney and soya sauce and stir to a paste. Add the cubed beef and allow it to brown on all sides before adding the beef stock cubes and warm water. Stir and let it boil for a few minutes, then move the potjie to medium coals and heat to a gentle simmer for about an hour-and-a-half to two hours, giving it the occasional stir. Add the potatoes and cook for about 20 minutes, then add the vegetables and cook for another 20 minutes. Finally, when it is almost done, add the can of curried veg and stir until heated through. Just before serving, check the seasoning – if the sauce needs to be thickened then add a little Maizena.

This recipe appeared in the January 2014 issue.

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