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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.


  • 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

  • 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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