Namibian Sesfontein Lamb Stew
A hearty and flavorful lamb stew, traditionally slow-cooked in a potjie pot, originating from the Sesfontein region of Namibia. This dish combines tender lamb with aromatic spices and vegetables, creating a rich and comforting meal.
🧂 Ingredients
- 1.5 kg Lamb shoulder(cut into 2-inch cubes)
- 2 tbsp Vegetable oil
- 3 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch Ginger(fresh, grated)
- 2 tsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Ground cloves
- 2 tbsp Tomato paste
- 400 g Canned diced tomatoes(undrained)
- 500 ml Beef stock
- 3 large Carrots(peeled and cut into chunks)
- 500 g Baby potatoes(halved)
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season lamb cubes with salt and pepper, then brown on all sides. Remove lamb and set aside.
💡 Tip: Ensure lamb is browned for better flavor development. - 2
Add chopped onions to the pot and sauté until softened, about 8-10 minutes.
- 3
Add minced garlic and grated ginger, cook for another 2 minutes until fragrant.
- 4
Stir in curry powder, turmeric, and ground cloves. Cook for 1 minute, stirring constantly.
- 5
Add tomato paste and cook for another minute until it darkens slightly.
- 6
Return the browned lamb to the pot. Add the diced tomatoes (with their juice) and beef stock. Add bay leaves.
💡 Tip: Scrape the bottom of the pot to loosen any browned bits. - 7
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender.
- 8
Add carrots and baby potatoes to the pot. Stir well, cover, and continue to simmer for another 45-60 minutes, or until vegetables are tender.
- 9
Season with salt and pepper to taste. Remove bay leaves before serving.
💡 Tip: Adjust seasoning as needed.
💡 Pro Tips
- ✓For an authentic potjie experience, use a cast-iron three-legged pot over an open fire.
- ✓If lamb is tough, extend the simmering time.
- ✓Serve with mieliepap (maize porridge) or rice.
🔄 Variations
- Add other root vegetables like parsnips or sweet potatoes.
- Include a splash of red wine with the beef stock for added depth of flavor.