Potjiekos Namibien (Slow-Simmered Three-Legged Pot Lamb & Root Vegetable Stew) – Authentic Namibia Recipe
Layered Namibian cast-iron pot stew slow-simmered so the meat and sweet vegetables meld without stirring.
- Country of Origin
- 🇳🇦 Namibia (Southern Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender lamb or beef chunks, Baby potatoes, Carrots, Rosemary, Thyme
Ingredients for Potjiekos Namibien (Slow-Simmered Three-Legged Pot Lamb & Root Vegetable Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender lamb or beef chunks, prepped into bite-sized pieces
- 1.5 cups baby potatoes, washed and trimmed
- 1 cup carrots
- 1 medium onion and 3 cloves garlic, finely minced with rosemary
- 1.5 tbsp traditional Namibia seasoning (thyme, garlic, cloves, bay leaf, rich stock)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender lamb or beef chunks for 5 minutes.
- Add minced onion, garlic, rosemary, and thyme, garlic, cloves, bay leaf, rich stock, stirring for 2 minutes until deeply aromatic.
- Add baby potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in carrots right before serving warm.