Curry Neck Of Mutton Potjie Recipes

CURRY NECK OF MUTTON POTJIE

Curry Neck of Mutton Potjie image

A Potjie is a South African Stew type meal cooked in a large three legged pot over coals. It is often cooked as port of a social gathering in much the same way as BBQs are. These are awesome to have while camping too.

Provided by Nyteglori

Categories One Dish Meal

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons cooking oil
salt and pepper
3 lbs mutton neck, cut into slices
3 medium onions, chopped
1 cup water
1 lb baby carrots, peeled
1 lb baby potatoes, peeled
1 tablespoon sugar
2 teaspoons mild curry powder
1 teaspoon turmeric
1/2 cup milk

Steps:

Heat the oil in the pot. Season the meat with salt and pepper and brown a few pieces at a time. Remove and set aside.
Fry the onions until tender. Return the meat to the pot. Cover the meat with water, replace lid and simmer for 1 hour.
Add the carrots and potatoes and simmer for approximately 30 minutes.
Mix the sugar, curry powder and turmeric with the milk and add. Simmer for another 15 minutes and gently stir through once. Add more water if the potjie becomes too dry and simmer for another 15 minutes.

Nutrition Facts : Calories 165.4, Fat 5.6, SaturatedFat 1.1, Cholesterol 2.9, Sodium 85, Carbohydrate 26.9, Fiber 5.2, Sugar 8.9, Protein 3.1

LAMB'S NECK POTJIEKOS

Lamb's Neck Potjiekos image

Loosely based on Cass Abraham's Tomato Bredie, but designed for a proper potjie pot. The Potjie pot is usually placed over a fire or barbecue. (though a large saucepan on the hob will do, honest!). This is a traditional South African stew, usually made with mutton. I adapted it so that you can get the ingredients easily in Britain's lamb-obsessed supermarkets. The longer you leave it cooking, the better it gets.

Provided by Bels Belly

Categories Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 slices lamb necks
250 ml red wine (Pinotage of course! you can be liberal with this)
250 g new potatoes, chopped (halved if small)
1 large onion, roughly chopped
2 red peppers, sliced
12 vine tomatoes, halved
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
2 teaspoons sweet paprika
3 cm fresh ginger, finely chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh coriander
3 tablespoons vegetable oil

Steps:

Add the cloves, cinnamon, paprika, ginger and garlic to some oil and heat in the potjie pot until fragrant.
Add the meat and potatoes to the pot, then add layers of onion and pepper.
Finally, add the tomatoes to the top of the pot, and sprinkle over the coriander.
Pour the wine over the top and allow to drain through.
Put the lid on the pot and leave to simmer.
After half an hour, stir the pot well so that the meat is now on the top.
Cover again, turn the heat down if necessary, and leave to slow cook for as long as possible.
Good after two hours, even better the next day.
Serve with rice - if you have room!

Nutrition Facts : Calories 298.2, Fat 11.5, SaturatedFat 1.6, Sodium 29.9, Carbohydrate 36.6, Fiber 8.7, Sugar 14.8, Protein 5.8

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