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Ingredients
- 1 kg Skaapskenkels (sheep shin) cut into pieces
- 1 large onion cubed
- 250 g whole baby carrots peeled
- 3 Medium potatoes peeled and halved
- 200 g cailiflower
- 250 g Baby marrow
- 100 g frozen peas
- 30 ml cooking oil
- 100 g Tomato puree
- 10 ml white sugar
- 375 ml water
- 6 Black Pepper corns
- 4 bay leaves
- Salt to taste
The Sauce
- 250 ml Cold water
- 20 ml flour
- 10 ml bisto
Ingredients
The Sauce
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Instructions
- Heat the oil in the Potjie and brown the meat
- Remove the meat and put aside
- Brown the onions and then return the meat to the Pot
- Mix the tomato puree, sugar and water together and add it to the Pot
- Cover with the lid and allow the Pot to simmer for approximately 1 hour
- Now add the pepper corns, bay leaves and salt and allow the Potjie to simmer for a further 30 minutes
- Layer the veggies as they appear in the recipe
- Cover with the lid and allow to simmer for about 1 hour
- Finally, mix the ingredients of the sauce and add it to the Potjie 10 minutes before serving
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