A Potjie, pronounced "Poy-key" is a Dutch oven with 3 legs. This is so that the potjie can sit directly above an open fire outdoors. It is a South African custom to have potjies out in the bush or, less frequently at a braai ("bri") which is the Afrikaans word for a barbeque. A Dutch oven on a stove top will work fine, especially on a gas range."We made it. WE live in Cape Town, South AFrica and loved the recipe! It was fantastic!" - deewest
Yield: 6 Ready in 45 minutes
5 people trying soon
|1 1/2 kilogramLamb shin pieces; (any cut or even beef will work fine)|
|250 gramRindless shoulder bacon; (more like Canadian bacon than streaky American style bacon)|
|30 mililiterVegetable oil|
|125 mililiterSoy sauce|
|250 gramDried peaches|
|1 largeOnion; sliced|
|1 largeGreen pepper; sliced|
|Salt & pepper; to taste|
|-- VEGETABLES --|
|250 gramGreen beans|
|4 mediumTomato; sliced|
|2 eachCorn cobs; cut into pieces|
|-- GRAVY --|
|10 milliliterInstant gravy powder (beef)|
Mutton Potjie Preparation
1. Heat oil in the potjie (or dutch oven) and place the meat in the hot oil. Brown quickly on all sides. Add the soy sauce. Take the meat out of the pot.
2. Brown the onion, green pepper and bacon. Place the meat on top. Mix sugar and water and pour into pot. Simmer for 1 hour.
3. Add herbs, salt & pepper. Stir well. Simmer for another 30 minutes.
4. Arrange the vegetables in layers on top of the meat and simmer for 1 hour. Add more boiling water if necessary.
5. Mix water, flour & gravy powder to a paste and add to the pot.
6. Place dried peaches on top. Simmer for another 20 minutes.
Serve with "stamp mielies" - and if you are not in South African, your closest bet will be polenta. No need to be concerned about the exact vegetables or meat., a potjie is one of those stew type dishes that whatever is on hand will do
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