Potjiekos (pronounced “poi-key-kos”), which can translated literally to “small-pot food,” is a traditional stew recipe from Namibia and South Africa. It is cooked outdoors in a round, cast iron, three-legged pot, called potjie (pronounced “poi-key”).
3 pounds lamb stew, cubed
2 Tablespoons vegetable oil
2 onions chopped
3 cups meat stock
1 cup red wine
1 pound small carrots
1 pound baby potatoes
1 Tablespoon sugar
2 Tablespoons curry powder
1 Tablespoon turmeric
½ cup milk
Salt and pepper
Rice or mieliepap (maize porridge), for serving
1. In a potjie pot or Dutch oven heat the oil until hot, add the lamb, season with salt and pepper and cook on medium heat, until browned. Remove the meat and set aside.
2. Add the onions to the pot and sauté until soft for about 8 minutes.
3. Return the meat to the pot, then add the wine and enough beef stock to cover the ingredients. Turn the heat to low and simmer, covered, for one hour.
4. Add the carrots and potatoes and continue simmering for 30 minutes.
5. Mix the sugar, curry powder, and turmeric with the milk and stir into the stew.
6. Bring back to boil and simmer for an additional 30 minutes.
Serve with rice or mieliepap (maize porridge).
Recipe Notes: Traditionally, potjiekos is cooked over a fire. This recipe was adapted to be cooked on a stove, but it can also be used to cook in a potjie pot on a fire instead.
Recipe from website: 196 Flavors www.196flavors.com
Author: Mike Benayoun