Potjiekos
Potjiekos is a South African and Namibian stew. Potjiekos litterally translates to “small pot food,” since the dish is traditionally prepared in a cast iron 3 legged pot over an open flame. The stew consists of sinewy meats that need time to cook such as lamb, mutton, venison, and chicken. The vegetables used in the stew can be potatoes, carrots, cauliflower, green beans, pumpkin, cabbage, or mushrooms.This particular recipe uses bone in lamb shoulder that has already been cubed. Brown the lamb in a Dutch oven and remove. Sauté onions. Add the meat back in with stock and red wine. Simmer low, covered, for an hour. Add in the potatoes and carrots. Simmer for 30 minutes. Add in the seasonings and milk, simmering for 30 more minutes. You can serve this with steamed rice or as is.
Ingredients
- 2 tbsp vegetable oil
- 3 lbs bone in lamb shoulder cubed
- 1 medium onion diced
- 3 cups beef stock
- 1 cup red wine
- 1 lb potatoes cubed
- 1 lb carrots thick sliced
- 1 tbsp sugar
- 2 tbsp curry powder
- 1 tbsp turmeric
- 1/2 cup milk
- salt and pepper to taste
Instructions
- Heat up cooking oil in a Dutch oven over medium high heat. Add in the lamb shoulder.
- Cook until browned on all sides; about 8-10 minutes.
- Remove the lamb from the pot. Add in the onions and sauté for 5 minutes.
- Add the lamb back into the pot. Stir in the red wine and 3 cups of beef stock. Bring to a boil. Cover. Reduce the heat to low and simmer for 1 hour.
- Add in the potatoes and carrots. Continue simmering for 30 minutes.
- Stir in the turmeric, sugar, curry powder, and milk. Simmer for another 30 minutes.
- Turn off the heat. Season with salt and pepper.
