Mutton Potjie

Click here for a larger picture of Mutton Potjie
6 Servings
Mutton
South African
Main Dish Slow cook Fall Winter South African Mutton Dinner

1 1/2 kilogram b shin pieces (any cut or even beef will work fine)
250 gram Rindless shoulder on (more like Canadian bacon than streaky American style bacon)
30 mililiter Oil
125 mililiter sauce
375 mililiter Water
10 mililiter ar
10 mililiter Dried bs
250 gram Dried ches
1 large on sliced
1 large Green per sliced
Salt and per to taste
-- VEGETABLES --
250 gram rot
250 gram Green ns
250 gram row slices
8 small ato
4 medium ato sliced
2 each n cobs cut into pieces
-- GRAVY --
250 mililiter Water
20 mililiter ur
10 mililiter Instant gravy powder (f)

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 and 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 and 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


VIEW THE RECEIPT