Namibian Lamb Potjie Recipe
If you are craving an incredibly comforting African dish packed with authentic flavors, give this Namibian lamb potjie recipe a try – it's bound to become your favorite!
Servings: 4 Personen
Equipment
- Sauté pan or large pot
Ingredients
- 600 g (1.3 lbs) lamb neck chops , or any lamb cut of your choice
- 1 medium onion
- 3 garlic cloves
- 15 g (½ oz) fresh ginger root or 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon sugar or 1 teaspoon chutney
- 200 g (7 ½ oz) canned diced tomatoes or pureed tomatoes or passata
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- about 400 ml (13 ½ fl.oz/ about 1 2/3 cups) water hot
- 2 carrots , large
- 1 bell pepper/ capsicum
- 1 chili pepper , ½ teaspoon cayenne pepper/ 1/2 teaspoon chili flakes or more dependingon your taste
- 2 tablespoons sunflower oil or any
Instructions
- Pat dry lamb with kitchen papers (paper towels).
- In a large saucepan or pot, heat 2 tablespoons sunflower oil (or whatever you prefer) over medium heat and brown the meat until you get a golden crust on the lamb.* Don’t overcrowd the pot, otherwise the meat won’t brown.
- In the meantime peel and mince garlic and onions. Then peel and grate ginger root and dice bell peppers.next, peel the carrots and cut them into bite-sized pieces.
- Remove the meat from the pan and set aside. In the same pan (without cleaning it) add the onions, and cook for about 2 minutes.
- Add garlic, ginger and bell peppers and cook for about 3 minutes or until soft. Stir in the spices and sugar/ chutney.
- Add back the browned lamb, and combine well with the onion - spice mixture.
- Stir in the tomatoes and about half of hot water.
- Add bay leaves and bring to a boil. Once it boils, turn down the heat. Cover with the lid and simmer for 120 minutes. Keep stirring and adding water in between, so that the bottom of the pot doesn’t burn.
- About 20 minutes before the end of the cooking time, remove the lid and cook the stew to the end to let the sauce reduce.
- Taste and adjust seasoning, if necessary. Then remove the bay leaves from the stew. Serve the stew with hot pap, yellow rice, bread or any side of your choice.