Potjie No: 1 and Flat-bottomed Potjie No: 3
Serves: 6
Cooking Time: 1 hour
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Ingredients
STUFFING
15 ml cooking oil
1 onion, chopped
2 cloves garlic, chopped
15 ml medium curry powder
2 ml salt
500 g minced meat
1 small green apple, grated or chopped
15 ml wine vinegar
15 ml fruit chutney
PASTRY
500 ml cake flour
5 ml salt
30 ml butter
Cold water to mix pastry
CURRY SAUCE
15 ml cooking oil
1 onion, chopped
5 ml medium curry powder
2 ml turmeric
250 ml meat stock
2 ml salt
1 ml grated nutmeg
1 bay leaf or lemon leaf
15 ml fruit chutney
15 ml vinegar or lemon juice
Method
- For the stuffing, place cooking oil in the round-bellied pot and heat.
- Add onion and garlic and sauté until transparent.
- Add curry powder and salt and fry for a few minutes.
- Add remaining stuffing ingredients and sauté for 5 minutes, using a fork to break up any lumps in the mince.
- Remove from the potjie and leave in a cool place until cold.
- For the pastry, sift the dry ingredients together.
- Cut butter into smaller pieces and rub into the flour until the mixture resembles fine breadcrumbs.
- Make a well in the centre of the flour and add enough cold water to form a stiff dough.
- Roll out the dough into a 10 mm thick rectangle.
- Spread chilled stuffing on the inside of the pastry, leaving 25 mm clear around the edges to prevent the stuffing from falling out during cooking.
- Roll up the pastry like a Swiss roll.
- Brush the edges with a little cold water to secure.
- Wrap meat roll in a damp cloth, then with plastic wrap.
- Keep in a cool place while preparing sauce.
- For the sauce, place oil in the flat-bottomed potjie.
- Add onion and sauté until transparent.
- Add curry powder and fry for 2 minutes.
- Add remaining sauce ingredients and simmer for another 5 minutes.
- Gently place the unwrapped, chilled meat roll in the sauce.
- Cover with lid and simmer over a small fire for 30-40 minutes or until pastry is cooked.
- Serve with bananas left in their skins and baked in the coals.