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.

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
• 60ml Oil
• 50ml Butter
• 4 Sticks of cinnamon
• 10 Whole cloves (kruinaeltjies)
• Salt and pepper to taste
• Little bit of white sugar

The Marinade

• 30ml Oil
• 20ml Medium curry powder
• 10ml Grated ginger
• 10ml Borrie (turmeric)
• 10ml Lemon juice
• 5ml Mustard

The Yoghurt mixture

• 500ml Natural yoghurt
• 20ml Chopped fresh parsley

Method

• Mix the ingredients of the marinade and pour over the meat for about 1 hour
• Heat the oil and butter in the Potjie and then add the stick cinnamon and cloves for a few minutes
• Add the onions and braai until soft
• Remove the onions but let the stick cinnamon and cloves 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 eggplant 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

Serves 6

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