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.

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