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Add a photoA 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
- Place your pot over coals and add olive oil enough to fry onions (not too much)
- Add onions and garlic immediately and stir well to coat onion and lubricate the sides of the pot, cook for +-5 mins stirring regularly.
- Add spices stir well and cook for +_5mins stirring regularly so as not to burn
- Add meat and mix well with the onion and cook +_10 mins stirring to semi brown the meat.
- Add stock and cover for 1 hour checking heat and stirring every 15 mins
- Check liquid, add water if needed.
- Not too much heat, keep pot just boiling.
- Cook further until meat is tender.
- Add potatoes on top of meat cover and cook +_30 mins stirring twice to cover potato and mix with the meat.
- Mix Brown Onion sour in +_120ml water and add to the pot
- Heat through and serve with Rice and crunchy bread to mop up the juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 6 servings | |
| Calories 1535 | |
| Calories from Fat 1507 | 98% |
| Total Fat 167.12g | 209% |
| Saturated Fat 78.98g | 316% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 279mg | 12% |
| Potassium 137mg | 4% |
| Total Carbs 5.74g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.12g | 1% |
| Protein 1.71g | 3% |
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