Namibian Lamb Potjie
A rich and flavorful lamb stew slow-cooked in a traditional cast-iron pot (potjiekos). This hearty dish combines tender lamb with a medley of vegetables and aromatic spices, creating a comforting meal perfect for gatherings.
🧂 Ingredients
- 1.5 kg Lamb shoulder(cut into 2-inch cubes)
- 2 tbsp Vegetable oil
- 3 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 500 g Carrots(peeled and cut into chunks)
- 500 g Potatoes(scrubbed and quartered)
- 400 g Diced tomatoes(canned)
- 500 ml Beef or lamb stock
- 250 ml Red wine
- 2 tsp Curry powder
- 1 tsp Turmeric powder
- 0.5 tsp Ground cloves
- 2 Bay leaves
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
Heat vegetable oil in a heavy-bottomed pot or Dutch oven (potjie pot) over medium-high heat. Season lamb cubes with salt and pepper. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove browned lamb and set aside.
💡 Tip: Browning the meat in batches ensures a good sear and prevents steaming. - 2
Add chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.
- 3
Add minced garlic, curry powder, turmeric, and ground cloves. Stir and cook for 1-2 minutes until fragrant.
- 4
Return the browned lamb to the pot. Add diced tomatoes, beef or lamb stock, red wine, and bay leaves. Stir to combine.
💡 Tip: Deglazing the pot with wine helps to lift any browned bits from the bottom, adding extra flavor. - 5
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
- 6
Add the carrots and potatoes to the pot. Stir, cover, and continue to simmer for another 1 hour, or until the lamb and vegetables are tender.
💡 Tip: Add more stock or water if the stew becomes too dry. - 7
Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Serve hot.
💡 Tip: Potjiekos is traditionally served with pap (maize porridge) or crusty bread.
💡 Pro Tips
- ✓For an authentic potjiekos experience, cook over an open fire in a cast-iron pot.
- ✓Don't stir too frequently once the vegetables are added, to allow them to cook evenly.
- ✓Adjust the spices to your preference. Some recipes include a touch of sugar or chutney for sweetness.
🔄 Variations
- Use other root vegetables like sweet potatoes or parsnips.
- Add a can of drained butter beans or chickpeas in the last 30 minutes of cooking.
- For a spicier version, add a chopped chili pepper with the onions.