Spicy neck of mutton potjie
(3 votes, average: 2.67 out of 5)
Loading... Ingredients
- 2,5 kg neck of mutton, cut into slices (or use knuckles)
- 45 ml (3 tbsp) flour
- 30 ml (2 tbsp) cooking oil
- 3 medium onions, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 3 bay leaves
- 10 ml (2 tsp) tomato paste
- ¾ of a 410 g can chopped tomatoes
- 250 ml (1 cup) meat stock
- 400 g whole baby carrots, peeled
- 400 g whole baby potatoes, peeled
- 400 g small pickling onions
- 10 ml (2 tbsp) sugar
- 10 ml (2 tbsp) curry powder
- 1 ½ tsp cumin powder
- 1 ½ tsp coriander powder
- 5 ml (1 tsp) turmeric
- 125 ml (½ cup) buttermilk
- 60 ml (4 tbsp) Worchester sauce
- 30 ml (2 tbsp) fruit chutney
- salt and pepper to taste
- salt and pepper
Method
- Season the meat with flour, salt and pepper.
- Heat the oil in a heavy bottomed pot and brown the meat, a few pieces at a time. Remove and set aside.
- Fry the onions, carrots and celery until brown tender.
- Add bay leaves.
- Add tomato paste, fry off, then add the canned tomatoes and bring to a simmer.
- Return the meat to the pot
- Add stock, cover and simmer for 1 hour.
- Add the carrots, potatoes and pickling onions. Simmer for approximately 30 minutes.
- Mix the sugar, curry powder, cumin, coriander, and turmeric with the buttermilk and add.
- Simmer for another 15 minutes and gently stir through once. Add more stock if the potjie becomes too dry.
- Add Worchester sauce and fruit chutney and simmer for another 15 minutes.
- Serve with Spekko Long Grain Parboiled Rice.
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