Dairy-Free Potjiekos with Lamb

Instructions

1. 1Place a large, heavy-bottomed pot over medium-high heat (about 190.6°C or 190°C) and add the 2 tablespoons of vegetable oil.
2. 2Carefully add the about 910 g of lamb shoulder, cubed, to the hot oil. Brown the lamb on all sides for about 5-7 minutes, then remove the browned lamb from the pot and set it aside on a plate. Do this in batches if needed to avoid overcrowding the pot.
3. 3Add the 2 large onions, chopped, and the 4 cloves of garlic, minced, to the same pot. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
4. 4Return the browned lamb to the pot. Add the 2 large carrots, sliced, the 4 medium potatoes, quartered, the 1 cup of green beans, trimmed, and the 1 small cabbage, quartered.
5. 5Pour in the 4 cups of beef broth and sprinkle in the 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary.
6. 6Increase the heat to high and bring the liquid in the pot to a boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 2.5 to 3 hours. Check occasionally to ensure it is not sticking.
7. 7After simmering, the lamb should be very tender and the vegetables should be cooked through. Stir in the 1 teaspoon of salt and 0.5 teaspoon of pepper.
8. 8Serve the Dairy-Free Potjiekos with Lamb hot, directly from the pot.

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