Ingredients

1.5 kg neck of mutton, cut into slices
30 ml cooking oil
Salt and pepper to taste
3 medium onions, chopped
250 ml water
500 g whole baby carrots, peeled
500 g whole baby potatoes, peeled
20 ml sugar
10 ml mild curry powder
5 ml turmeric
125 ml milk

Method

• Heat the oil in the pot.
• Season the meat with salt and pepper and brown a few pieces at a time.
• Remove and set aside.
• Fry the onions until tender.
• Return the meat to the pot.
• Cover the meat with water, replace lid and simmer for 1 hour.
• Add the carrots and potatoes and simmer for approximately 30 minutes.
• Mix the sugar, curry powder and turmeric with the milk and add.
• Simmer for another 15 minutes and gently stir through once.
• Add more water if the potjie becomes too dry and simmer for another 15 minutes.

The post Curry Neck of Mutton Potjie first appeared on Potjiekosworld.

Ingredients

2 kg mutton chops
Salt and pepper to taste
45 ml cooking oil
2 large onions, coarsely chopped
250 g rindless breakfast bacon, chopped
3 large potatoes, peeled and cubed
250 ml uncooked rice
250 ml dried apricots, soaked in water for 1 hour and drained
250 ml water
1 tin (410 g) mealie kernels, drained
1 tin (410 g) peas, drained
250 ml chutney
20 ml strong curry powder
5 ml turmeric
3 ml coriander
3 ml ground nutmeg

Method

• Heat the oil in the pot.
• Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides.
• Remove the meat and set aside.
• Fry the onions until tender.
• Return the meat to the pot with the onions.
• Arrange the bacon, potatoes, rice and apricots in layers on top of the meat.
• Add the water.
• Cover and simmer for 1 hour.
• Add more water if the potjie boils dry.
• Add the mealies and peas.
• Mix the chutney, curry, turmeric, coriander and nutmeg well.
• Add the mixture to the Potjie.
• Cover and simmer for 30 to 45 minutes.
• Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.

The post Hot Mutton Curry Potjie first appeared on Potjiekosworld.

Ingredients

1 kg boned leg of lamb, cubed
1 kg boned shoulder of lamb, cubed
15 ml cooking oil
2 large onions, chopped
20 ml garlic and ginger paste
15 ml meat masala
15 ml ground cumin
8 curry leaves
30 ml chutney
3 sticks cinnamon
5 ml turmeric
2 large tomatoes, skinned and chopped
75 ml chopped fresh coriander leaves
250 ml meat stock
250 ml sour cream
4 potatoes, halved
2 brinjals with peel, cut into chunks
30 ml garam masala

Method

• Brown meat in heated oil.
• Add onion and sauté until transparent.
• Add remaining ingredients, except potatoes, brinjals and garam masala.
• Cover with lid and simmer slowly for 1.5 – 2 hours.
• Arrange layers of potato and brinjal on top of meat.
• Replace lid and simmer for a further 1 hour.
• Stir in garam masala just before serving.

The post Indonesian Lamb Potjie first appeared on Potjiekosworld.

Ingredients
4 large onions, sliced
5 ml chopped root ginger
2 cloves garlic, chopped
15 ml cooking oil or ghee
15 ml fresh mixed herbs or 5 ml dried
10 ml curry powder
10 ml turmeric
5 ml ground coriander
1 kg neck of lamb, sawn into slices
250 ml meat stock
1 tomato, skinned and chopped
7 ml salt
5 ml garam masala

Method
Sauté onion, ginger and garlic in heated oil.
Add herbs and stir over heat for 2-3 minutes.
Add curry powder, turmeric and coriander and fry for 2-3 minutes.
Stir continuously to prevent burning.
Add meat and the heated stock.
Cover with lid and simmer for 1 hour.
Add remaining ingredients and simmer for a further 30 minutes or until meat is tender and tomato reduced to pulp.
Serve with rice.

The post Lamb Curry first appeared on Potjiekosworld.

Ingredients

1.5 kg mutton shank, sawn into slices
30 ml cooking oil
500 g lamb’s kidney
2 large onions, sliced
6 cloves garlic, chopped
1 small piece root ginger, peeled and chopped
Pinch of ground pimiento
6 whole cloves
6 cardamom seeds, crushed
1 stick cinnamon
2 ml salt
3 bay leaves
A little chopped fresh
Coriander leaves
15 ml garlic and ginger masala
15 ml garam masala
5 ml turmeric
75 ml vinegar
30 ml smooth apricot jam
250 ml semi-sweet wine (stein)
8 baby potatoes, peeled
4 carrots, sliced
250 g green beans, sliced
250 g cauliflower, broken into florets
250 ml shredded cabbage
300 g mushrooms, wiped and sliced
2 ripe tomatoes, skinned and chopped

Method

• Brown meat a few pieces at a time in heated cooking oil.
• Add the kidneys and brown with meat.
• Add onion and garlic and sauté until transparent.
• Add ginger, pimiento (allspice), cloves, cardamom, cinnamon, salt, bay leaves and coriander leaves.
• Mix masalas, turmeric, vinegar and jam together and add to meat.
• Heat wine and pour over meat.
• Cover with lid and simmer for about 45 minutes.
• Layer vegetables on top of meat in the order listed.
• Spoon tomato over the top, replace the lid and simmer for 45 minutes or until the vegetables are cooked and the tomato has formed a pulp.
• Serve with rice.

The post Lamb Curry Potjie first appeared on Potjiekosworld.

Ingredients

2 kg skaapskenkel, cubed

Marinade
60ml oil
50ml butter
20ml medium curry powder
4 sticks cinnamon
10ml grated ginger
10 whole kruinaeltjies
10ml borrie
3 large onions, diced
10ml lemon juice
2 medium eggplants, peeled and cubed
5ml mustard
8 baby potatoes, peeled

Yoghurt Mixture
4 large tomatoes, diced
500ml natural yoghurt
Salt and pepper to taste
20ml chopped fresh parsley
15ml white sugar
15ml grated lemon peel

Method

• Mix the ingredients of the marinade and pour over the meat for about 1 hour.
• Heat the oil and butter in the pot and then add the stick cinnamon and naeltjies for a few minutes.
• Add the onions and braai until soft.
• Remove the onions but let the stick cinnamon and naeltjies remain in the pot.
• Brown the meat and add a little water if necessary.
• Add the onion mixture to the meat, cover with the lid and allow to simmer for about 1 hour.
• Place the eiervrug cubes on top of the meat and season with the salt and pepper.
• Layer the potatoes and tomatoes and once again season with salt and pepper and a little bit of white sugar.
• Cover with the lid and allow to simmer for approximately 2-3 hours.
• Stir well before serving and serve with rice and the yoghurt mixture over each serving.

The post Mutton Curry Potjie first appeared on Potjiekosworld.

Potjie No: 4 Pot guide
Serves: 6
Cooking Time: 2 hours
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Ingredients

30 ml sunflower oil
1 kg lamb knuckles
2 large onions (thinly sliced)
10 ml garlic (crushed)
10 ml ginger (freshly grated)
60 ml fresh coriander (chopped)
5 ml ground cumin
5 ml coriander
5 ml tumeric
5 ml chilli powder
3 cinnamon sticks
3 cardomom pods
4 whole cloves
2 large tomatoes (finely chopped)
10 ml sugar
4 medium potatoes (peeled and quartered)

Method

• Heat half the sunflower oil in a large potjie.
• Brown the meat in batches and set aside.
• Heat the remaining oil and braise the onions for five to 10 minutes or until golden brown.
• Add the garlic, ginger and spices, and fry for a further two minutes.
• Return the meat to the potjie.
• Add 250ml water (or enough to cover the meat) and cook, covered, over medium coals for about an hour.
• Add the tomatoes and sugar and cook for a further 10 minutes.
• Add the potatoes and cook until both the potatoes and the meat are tender.
• Add the fresh coriander and season to taste with salt and freshly ground black pepper.

The post Malay Lamb Curry Potjie first appeared on Potjiekosworld.

Ingredients

30 ml oil
1 onion (chopped)
2 cloves of garlic (crushed)
5 ml fresh ginger (grated)
20 ml masala
7 ml turmeric
5 ml ground coriander
5 ml ground cumin
5 ml garam masala
Pinch of chilli powder
1 bayleaf
1 stick cinnamon
500 g lean mince
125 ml chutney
1 large tomato (skinned and chopped)
3 potatoes (cubed)
2 large carrots (sliced)
Salt and ground black pepper
125 ml meat stock
500 ml broccoli florets or frozen peas or corn
125 g lentils (cooked and drained)

Method

• Heat the oil in the potjie and fry the onion, garlic and ginger until soft.
• Add the spices, stir and cook for about a minute.
• Add the mince gradually and fry until browned.
• Add the chutney, chopped tomato, potato cubes and carrots, season with salt and black pepper and add the stock.
• Cover and simmer slowly until the vegetables are just done, stirring occasionally.
• Add the broccoli, peas or corn and the lentils.
• Heat until the broccoli is just done adjust the seasoning if necessary.

The post Mince Curry Potjie first appeared on Potjiekosworld.

Ingredients
1 kg beef neck or flat rib (sawn into portions)
15 ml cooking oil
2 onions, chopped
1 clove garlic (chopped)
15 ml chopped root ginger or 5 ml ground ginger
15 ml medium curry powder
Small piece of chilli
5 ml turmeric
5 ml ground coriander
1 stick cinnamon
1 bay leaf
5 ml salt
15 ml tomato paste
250 ml beef stock
250 ml hanepoot wine
250 ml uncooked stampkoring (pearl wheat)

Method
Heat oil, add meat a little at a time and brown on all sides, stirring occasionally.
Add onion and garlic and saute until golden brown and transparent.
Add ginger, curry powder, chilli, remaining spices, bay leaf and salt.
Stir thoroughly until well mixed.
Heat tomato paste, stock and wine and add to meat.
Cover with lid and simmer for 1.5-2 hours or until meat is almost tender.
Add stampkoring in a thin layer on top of meat.
Replace lid and simmer a further 30-40 minutes or until liquid has been absorbed and the meat and stampkoring are tender.

The post Curried Beef with Stampkoring first appeared on Potjiekosworld.