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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
Ingredients
The Marinade
The Yoghurts Mixture
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Instructions
- 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
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