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Ingredients
- 1 kg Waterblommetjies
- 12 Pieces of sheep neck
- 4 Medium-sized onions diced
- 250 ml water
- 6 Black Pepper corns
- 4 bay leaves
- 3 Whole cloves ('kruienaeltjies')
- 15 ml Salt
- 15 ml Aromat
- 10 ml Dried parsley
- 2.5 ml ground Black Pepper
- 500 g Baby carrots peeled
- 15 Medium potatoes quartered
- 500 g Cauliflower
- 500 g whole button mushrooms
- 6 Baby marrow sliced
- 4 tomatoes cubed
- 500 g Mixed dried fruit soaked in water for 1 hour
- 250 ml dry white wine
- 90 ml Bisto (gravy powder) in 125ml Water
- salt and pepper to taste
Ingredients
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Instructions
- Heat the Potjie and melt the butter
- Brown a few pieces of meat at a time and remove
- Brown the onions until soft
- Return the meat and add the water, pepper-corns, bay leaves and cloves and 10ml of the salt
- Cover with the lid and allow the Potjie to simmer for about 1 hour
- Mix the aromat, parsley, pepper and the remaining salt and sprinkle in-between the layered vegetables (layer the veggies as they appear in the recipe)
- Place the dried fruit on top and allow the Potjie to simmer for about 1.5 hours
- Sprinkle a little Aromat over the Potjie, cover with the lid and allow to simmer for 30 minutes
- Finally, add the wine and the Bisto solution 30 minutes before the Potjie is served
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