Lamb and Oxtail Potjie
The word “Potjie” translates as “little pot”, referring to the 3-legged cast iron pot one uses to cook this hearty meal in. Potjie-kos, as it is referred to, is a whole meal in one pot; it is a heart-warming meal loved by all in Namibia, cooked during winter. You can serve it as is or with a side of freshly cooked white rice.
- 1 kg oxtail
- 1 kg lamb neck
- 1 onion
- 0.75 cup olive oil
- 1 kg small potatoes
- 500 g small carrots
- 4 baby marrows
- 2-3 cobs of corn (cut in round sections)
- 1 packet green beans
- 1 packet fresh mushrooms
- 2 cups beef/ mutton or chicken stock
- 500 ml fresh dairy cream
- salt and pepper
- steak seasoning
- garlic flakes
- corn starch
- Worcestershire sauce
Fry the onion in oil and add the garlic flakes. Add the oxtail and lamb neck and fry until the meat and onion are brown. Spice the meat with salt and pepper, steak seasoning, and Worcestershire sauce. Add the stock and 1.5 cups of water and cover. After 90-120 mins, add the potatoes and carrots and 1.5 cups of water. Cook for another 15-20 mins. Cut the baby marrows in big chunks and place on top, followed by the corn, green beans and mushrooms. Cover for 10-15 mins while making the sauce. In a separate pot, mix the cream, 0.75 cup water, and corn starch, and stir. Pour the cooked sauce over the vegetables and meat and let everything simmer together before serving.
The word “Potjie” translates as “little pot”, referring to the 3-legged cast iron pot
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