Print Recipe
Mutton Curry Potjie
This unique Potjiekos won third prize in Huisgenoot's Transvaal Potjiekos competition and first prize in Beeld's Potjiekos competition. It's enough for 6 people and a size 3 Potjie is recommended.
Servings
Ingredients
  • 2 kg skaapskenkel (sheep shin) cubed
  • 3 Large onions diced
  • 2 Medium eggplant peeled and cubed
  • 8 Baby potatoes peeled
  • 4 Large tomatoes diced
  • 60 ml oil
  • 50 ml butter
  • 4 sticks cinnamon
  • 10 Whole cloves (kruinaeltjies)
  • salt and pepper to taste
  • Little bit white sugar
The Marinade
  • 30 ml oil
  • 20 ml Medium curry powder
  • 10 ml Borrie (turmeric)
  • 10 ml lemon juice
  • 5 ml Mustard
The Yoghurts Mixture
  • 500 ml Natural yoghurt
  • 20 ml Chopped fresh parsley
Servings
Ingredients
  • 2 kg skaapskenkel (sheep shin) cubed
  • 3 Large onions diced
  • 2 Medium eggplant peeled and cubed
  • 8 Baby potatoes peeled
  • 4 Large tomatoes diced
  • 60 ml oil
  • 50 ml butter
  • 4 sticks cinnamon
  • 10 Whole cloves (kruinaeltjies)
  • salt and pepper to taste
  • Little bit white sugar
The Marinade
  • 30 ml oil
  • 20 ml Medium curry powder
  • 10 ml Borrie (turmeric)
  • 10 ml lemon juice
  • 5 ml Mustard
The Yoghurts Mixture
  • 500 ml Natural yoghurt
  • 20 ml Chopped fresh parsley
Instructions
  1. Mix the ingredients of the marinade and pour over the meat for about 1 hour
  2. Heat the oil and butter in the Potjie and then add the stick cinnamon and cloves for a few minutes
  3. Add the onions and braai until soft
  4. Remove the onions but let the stick cinnamon and cloves remain in the Pot
  5. Brown the meat and add a little water if necessary
  6. Add the onion mixture to the meat, cover with the lid and allow to simmer for about 1 hour
  7. Place the eggplant cubes on top of the meat and season with the salt and pepper
  8. Layer the potatoes and tomatoes and once again season with salt and pepper and a little bit of white sugar
  9. Cover with the lid and allow to simmer for approximately 2-3 hours
  10. Stir well before serving and serve with rice and the yoghurt mixture over each serving
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