Wine with lamb curry
Pinotage and potjiekos – a perfect pairing
Like campfires and stories that never end, Pinotage and potjiekos simply belong together. A potjiekos (pronounced poiki-kos) is much more than just a stew – it's a piece of South African culture. The word comes from Afrikaans and literally means ‘small pot dish’. It refers to a slowly simmered meal that is traditionally prepared outdoors over an open fire in a cast-iron tripod pot (potjie).
African Java Pinotage
- Van Loveren
- Red wine - off dry
- South Africa - Robertson
- Pinotage
- Proficheck: Sehr gut (88/100)
Content: 0.75 Liter (€12.73* / 1 Liter)
Available, delivery time: 1-3 days
Pinotage Rosé
- Delheim
- rosé wine - dry
- South Africa - Coastal Region
- Pinotage
- John Platter: 3 Sterne / 82 Punkte
Content: 0.75 Liter (€10.00* / 1 Liter)
Available, delivery time: 1-3 days
Top Five Pinotage
- Stellenview Premium Wines
- Red wine - dry
- South Africa - Western Cape
- Pinotage
Content: 0.75 Liter (€8.73* / 1 Liter)
Available, delivery time: 1-3 days
False Bay Bush Vine Pinotage
- Waterkloof
- Red wine - dry
- South Africa - Coastal Region
- Pinotage
- John Platter: 3.5 Sterne / 84 Punkte
Content: 0.75 Liter (€8.07* / 1 Liter)
No longer available
Pinotage Rosé
- De Krans
- rosé wine - dry
- South Africa - Western Cape
- Pinotage
- Jahrgang 2024 - John Platter: 3 Sterne
- Jahrgang 2023 - John Platter: 3 Sterne
Content: 0.75 Liter (€11.40* / 1 Liter)
Available, delivery time: 1-3 days
Pinotage
- Jakkalsvlei
- Red wine - off dry
- South Africa - Western Cape
- Pinotage
Content: 0.75 Liter (€18.60* / 1 Liter)
Available, delivery time: 1-3 days
Poetry Pinotage
- Flagstone Winery
- Red wine - dry
- South Africa - Western Cape
- Pinotage
- John Platter: 3 Sterne / 82 Punkte
Content: 0.75 Liter (€8.73* / 1 Liter)
Available, delivery time: 1-3 days
Less Pinotage
- Less
- Red wine - dry
- South Africa - Robertson
- Pinotage
Content: 0.75 Liter (€26.60* / 1 Liter)
Available, delivery time: 1-3 days
Pinotage
- Beeslaar Wines
- Red wine - dry
- South Africa - Stellenbosch
- Pinotage
- John Platter: 4.5 Sterne / 93 Punkte
- Tim Atkin 2025: 95 Punkte
- Veritas Awards 2025: Doppel-Gold
- Winemagazine South Africa 2025: 96 Punkte
Content: 0.75 Liter (€60.00* / 1 Liter)
Available, delivery time: 1-3 days
21 Gables Pinotage
- Spier
- Red wine - dry
- South Africa - Stellenbosch
- Pinotage
- John Platter: 4.5 stars / 91 points
Content: 0.75 Liter (€38.60* / 1 Liter)
Available, delivery time: 1-3 days
More information
But potjiekos is not just a cooking method – it is a ritual. You sit in a circle around the fire, listen to the crackling of the wood, smell the spices mingling with the smoke and night air, and tell stories while the food slowly cooks hour after hour. No one is in a hurry. Everyone contributes something – a spoon, a laugh, a memory. When the lid is finally lifted, the result is a dish full of depth, warmth and community. Tender meat, vegetables and spices blend into a flavour as rich as the land it comes from. Add a glass of Pinotage and the moment is complete: South African, honest, earthy and a little bit magical.
Serves 6 – Preparation/cooking time: approx. 1½ to 2 hours
Ingredients:
- 45 ml vegetable oil
- 1 onion, finely chopped
- 2 cinnamon sticks
- 3 whole cloves
- 15 ml mild curry powder
- 10 ml garam masala
- 10 ml fennel seeds
- 5 ml ground cumin
- 5 ml turmeric
- 15 ml fresh ginger, finely chopped or grated
- 2 garlic cloves, finely chopped or grated
- 15 ml tomato purée
- 1 kg boneless lamb, cubed
- Salt and pepper
- 250 ml water
- 1 tin chopped tomatoes
- 1 kg small potatoes
- A handful of fresh coriander leaves to serve
Preparation:
1. Heat the oil:
Heat the oil in a medium-sized potjie (or a heavy casserole dish) over medium to high heat on the stove or gas.
2. Fry the aromatics:
Add the onion, cinnamon sticks and cloves and fry until the onions are soft and lightly browned.
3. Add the spices:
Add the curry powder, garam masala, fennel seeds, cumin and turmeric and fry for about 1 minute until fragrant.
4. Ginger and garlic mixture:
Add the ginger, garlic and tomato purée and fry for another minute.
5. Fry the meat:
Add the lamb, stir well so that all the pieces are coated with the spices. Season with salt and pepper.
6. Liquid and tomatoes:
Add water and scrape the browned bits from the bottom of the pot. Then stir in the chopped tomatoes, mix well and bring to a simmer.
7. Simmer gently:
Cover the pot, reduce the heat to low and simmer gently for about 30 minutes.
8. Add potatoes:
Add the potatoes, toss well in the sauce, then cook for another 30–45 minutes with the lid on until the meat is tender and the potatoes are cooked through.
🔥 Tip: Keep an eye on the heat while cooking – the curry burns easily if the heat is