A Taste of the Veld: Namibian Garlic Potjiekos
Details
Campfire stew where garlic leads
Ingredients
Instructions
Brown The Meat In Batches On All Sides
Begin by heating the vegetable oil in a traditional cast-iron pot, known as a "potjie," over an open fire or stovetop. Brown the meat in batches on all sides, then remove and set it aside.
Add The Minced Garlic
In the same pot, sauté the sliced onions until they become golden and soft. Add the minced garlic and cook for another minute until fragrant.
Return The Browned Meat To The Pot
Pour the beef broth over the meat and season with paprika, curry powder, salt, and pepper.
Cover The Pot With Its Lid
Cover the pot with its lid and allow the potjiekos to simmer gently for approximately 1 to 1.5 hours. It's crucial to avoid stirring; instead, gently rotate the pot occasionally to ensure even cooking.
Stir
Once the meat is about 90% tender, layer the carrots and potatoes on top of the meat. Do not stir.
Brown Sugar Into The Milk
In a separate bowl, dissolve the brown sugar into the milk and add the thyme and a bit more curry powder. To prevent curdling, temper the milk mixture by slowly adding a few spoonfuls of the hot broth from the stew into it.
Pour The Tempered Milk Mixture Into The Pot
Gently pour the tempered milk mixture into the pot. Allow it to cook on very low heat for another 10 minutes.
Remove The Pot From The Heat
Once the vegetables are tender and the meat is fully cooked, remove the pot from the heat. Garnish with fresh parsley and serve hot, directly from the pot.
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