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  • ULTIMATE MEAT POTJIE

    1 vote
    ULTIMATE MEAT POTJIE
    Prep: 30 min Cook: 3 hours Servings: 6
    by Peter Brown
    100 recipes
    >
    A Potjie in South Africa is a stew cooked on an open fire in a 3 legged cast iron pot (POTJIE) This is a traditional way to cook ,take your time,consume much beer and wine and enjoy

    Ingredients

    • 1 kg Mutton, Venison, Ostrich neck or stewing meat or a mixture of them all
    • 3 lge potatoes, peeled and cut into chunks (Halved, halved again then 3 cross cuts so each potato will give you +-12 pieces)
    • 3 onions (or more if you like) chopped
    • 3 cloves garlic or (more if you like) chopped
    • Spices
    • 6 cloves
    • ¾ tbs each Sweet Basil, Coriander seeds, Black Pepper (coarse), Oregano, sprig fresh Rosemary. Crush in a mortar and pestle.
    • 500ml stock (Mutton, Beef or Chicken)
    • 1 pkt Brown Onion soup powder
    • Olive oil

    Directions

    1. Place your pot over coals and add olive oil enough to fry onions (not too much)
    2. Add onions and garlic immediately and stir well to coat onion and lubricate the sides of the pot, cook for +-5 mins stirring regularly.
    3. Add spices stir well and cook for +_5mins stirring regularly so as not to burn
    4. Add meat and mix well with the onion and cook +_10 mins stirring to semi brown the meat.
    5. Add stock and cover for 1 hour checking heat and stirring every 15 mins
    6. Check liquid, add water if needed.
    7. Not too much heat, keep pot just boiling.
    8. Cook further until meat is tender.
    9. Add potatoes on top of meat cover and cook +_30 mins stirring twice to cover potato and mix with the meat.
    10. Mix Brown Onion sour in +_120ml water and add to the pot
    11. Heat through and serve with Rice and crunchy bread to mop up the juice.

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