Potjie No: 3 Pot guide
Serves: 4
Cooking Time: 2 hours
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Ingredients

1 kg mutton shank, sawn into slices
15 ml cooking oil
250 g onions, sliced
Salt and freshly ground black pepper to taste
500 ml meat stock
500 g potatoes, sliced
250 g green beans
250 g baby marrows, whole if small, otherwise sliced
250 g mushrooms, whole if small, sliced if large
4 spring onions
250 g tomatoes, skinned and chopped
5 ml chopped fresh oregano or 2 ml dried
Pinch of ground cloves
1 ml paprika
15 ml fresh rosemary or 5 ml dried

Method

• Brown shank in heated oil.
• Add onion and sauté until transparent.
• Season meat with salt and pepper.
• Pour heated stock over.
• Arrange vegetables on top of meat in the following order: potatoes, green beans, baby marrows, mushrooms and spring onions.
• Spoon tomato on top of vegetables.
• Sprinkle with oregano, cloves, paprika and rosemary.
• Cover with lid and simmer for 1.5 – 2 hours or until meat and vegetables are tender.
• Do not stir during cooking process.
• Before serving, stir carefully making sure the meat and vegetables do not break up.

The post Mutton Shank Potjie first appeared on Potjiekosworld.

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

1.5 kg lamb shin pieces

250 g rindless shoulder bacon
30 ml oil
125 ml soy sauce
375 ml water
10 ml sugar
10 ml dried herbs
250 gram dried peaches
1 large onion sliced
1 large green pepper sliced
Salt & pepper to taste
250 g carrots
250 g green beans
250 g marrow slices
8 small potatoes
4 medium tomato, sliced
2 corn cobs cut into pieces
250 ml water
20 ml flour
10 ml instant beef gravy powder

Method

• Heat oil in the potjie and place the meat in the hot oil.
• Brown quickly on all sides.
• Add the soy sauce.
• Take the meat out of the pot.
• Brown the onion, green pepper and bacon.
• Place the meat on top.
• Mix sugar and water and pour into pot.
• Simmer for 1 hour.
• Add herbs, salt and pepper.
• Stir well and simmer for another 30 minutes.
• Arrange the vegetables in layers on top of the meat and simmer for 1 hour.
• Add more boiling water if necessary.
• Mix water, flourand gravy powder to a paste and add to the pot.
• Place dried peaches on top.
• Simmer for another 20 minutes.

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What a great recipe – Helen

Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 2 hours
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Ingredients

2 kg mutton shank (cut into pieces)
250 g rindless bacon (chopped)
45ml cooking oil
2 medium onions (chopped)
Salt and pepper to taste
5 bay leaves
500 ml beer
4 large carrots (peeled & diced)
15 whole baby potatoes
15 baby marrows (cut into pieces)
15 baby sweetcorns
1 packet of pork gravy
1 packet of sausage gravy

Method

• Heat the oil in the pot and fry the Onions until tender, add the shank and bacon fry until golden brown.
• Add the beer and let it cook for about an hour or until beer is nearly no beer left.
• Pour in 500 ml Water and bring to the boil.
• Cook for 30 minutes and add the 2 gravy packets in to the pot and salt and pepper to taste.
• Cook for another 10 minutes before adding in the vegetables and let it cook until potatoes are done.
• Serve with rice and potjie bread.

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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

2kg of mixed meat (shin, neck, ribs etc.)
2 medium-sized onions, diced
20 baby potatoes, peeled
1kg frozen mixed vegetables
3 medium sized sweet-potatoes, sliced
30ml butter
Salt and pepper to taste

Sauce

500ml warm water
2 cubes of beef stock
10 ml dried oregano and rosemary
250ml dry red wine
50ml chutney
50ml tomato sauce
50ml Worcestershire sauce
30ml Maizena (cornflour)
30ml oxtail soup powder
25ml soya sauce
15ml Bisto (gravy powder)
10ml garlic flakes
0.6ml Fine cloves
5 ml grated lemon peel

Method

• Coat the potjie well with the butter and heat the potjie until it is very hot.
• Brown a few pieces of meat at a time and remove.
• The meat has now braaied out its own fat.
• Brown the onions in the meat’s fat until soft.
• Return the meat to the pot and layer the potatoes and sweet potatoes on top of the meat.
• Mix all the ingredients of the sauce and pour over the food in the pot.
• Add salt and pepper to taste.
• Finally, cover with the lid and allow to simmer for approximately 2.5 hours (add the mixed vegetables after 1 hour).

The post Mutton Potjie first appeared on Potjiekosworld.

Ingredients
1 kg sheep shin, cut into pieces
1 large onion, cubed
250 g whole baby carrots, peeled
3 medium potatoes, peeled and halved
200 g cauliflower
250 g baby marrow
100 g frozen peas
30 ml cooking oil
100 g tomato puree
10 ml white sugar
375 ml water
6 black pepper-corns
4 bay leaves
Salt to taste

Sauce
250 ml cold water
20 ml flour
10 ml Bisto (beef gravy powder)

Method
Heat the oil in the potjie and brown the meat.
Remove the meat and put aside.
Brown the onions and then return the meat to the pot.
Mix the tomato puree, sugar and water together and add it to the pot.
Cover with the lid and allow the pot to simmer for approximately 1 hour.
Now add the pepper corns, bay leaves and salt and allow the potjie to simmer for a further 30 minutes.
Layer the veggies as they appear in the recipe.
Cover with the lid and allow to simmer for about 1 hour.
Finally, mix the ingredients of the sauce and add it to the potjie 10 minutes before serving.

The post Mutton and Vegetable 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 hot 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.

The post Very Hot Mutton Curry Potjie first appeared on Potjiekosworld.

Ingredients
1 kg neck of mutton (cut into pieces)
250 g rindless bacon (chopped)
30 ml butter or margarine
2 medium onions (thinly sliced)
10 ml BBQ spice
Salt & pepper to taste
300 ml dry white wine
150 ml water
3 large carrots (peeled and sliced)
5 medium potatoes (peeled and halved)
50 ml Worcestershire sauce
150 g dried peaches or apricots (soaked in water for 1 hour and drained)
250 g courgettes (sliced)
200 g whole button mushrooms

Sauce
200 ml fresh milk
100 ml fresh cream
30 ml apricot jam
30 ml cornflour

Method
Heat the pot and melt the butter in it.
Fry the onions until tender remove and set aside.
Fry bacon until crisp, remove and set aside.
Season the meat with salt, pepper and spices and brown lightly on both sides.
Mix the wine, water and Worcestershire sauce and add just enough to cover the meat. Cover and simmer gently for 1 and half hours.
Add dried peaches or apricot, carrots, bacon and onions replace the lid and simmer for 15 minutes.
Arrange the potatoes, courgettes and mushrooms in layers on top.
Cover and simmer for further 15 minutes.
Add the remaining liquid, replace the lid and simmer for approximately 1 hour.
Mix the milk, cream and jam with cornflour.
Simmer for 20 minutes.

The post Mutton and Bacon Potjie first appeared on Potjiekosworld.

Ingredients
30ml butter
125ml dry red wine
1 oxtail, cut into pieces
62ml water
500g of skaapskenkels, cut into pieces
500ml green beans, cut up
500g sheep tail\ribs
1 bunch of carrots, sliced
8 medium onions, diced
½ cauliflower, broken up
250g bacon, diced
300g button mushrooms
4 blocks beef stock, crumbled
1 green pepper, diced
10 whole peppercorns
15 baby potatoes
8 whole kruinaeltjies
2 celery sticks, chopped
4 cloves of garlic, chopped
15 whole uitjies
10ml mixed herbs
Grated nutmeg to taste
1 stick cinnamon
15g brown onion soup
1 red chilli pepper
Roughly chopped parsley
Pepper to taste

Method
Smear the pot with the butter and braai the meat for about 15 minutes until brown.
Add the onions, bacon, beef stock, spices and herbs and braai for a further 15 minutes. Remove the mutton pieces.
Add the water and the wine to the oxtail, cover with the lid and allow the pot to simmer for about 1 hour.
Replace the mutton and let it simmer for a further 50 minutes.
Now pack the veggies as follows – A ring of green beans against the edge of the pot, then a ring of carrots and a ring of cauliflower right in the middle.
Push the mushrooms tightly between the edge of the pot and the green beans and sprinkle the chilli over.
Pack the potatoes between the beans and the carrots and sprinkle the celery over.
Pack the uitjies around the cauliflower and sprinkle the soup powder and parsley over.
Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft.
No salt is used as the soup powder and beef stock contains enough salt.

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