Mutton Curry Potjie

This recipe appeared on a calender years ago, along with other potjiekos and braai recipes. We made it once and we were hooked. It has quite a lot of ingredients and it takes some time to cook but it is well worth the wait and the effort. I sometimes make this on the stove in stead of in a potjie. We add potatoes as the original recipe does not call for potatoes.

Ingredients

1 kg lamb knuckles
salt
olive oil
2 chopped onions
1 clove garlic crushed
1 brinjal chopped
3 green chillies chopped(pith and seeds removed)
125 g dried apricots
5 ml turmeric
5 ml coriander
500 ml stock
Curry powder to taste
6 cloves
1/2 piece crushed green ginger
1 green pepper chopped
stick of cinnamon
1 sachet or small tin of tomato paste
5 ml ground cummin
5 ml anice seed
10 ml vinegar
1 c apricot jam
Chutney to taste
1 c buttermilk or yogurt (we prefer buttermilk)
2 large potatoes cubed.

Method

Brown the meat in the oil and remove from the potjie when brown.
Add the Onion, garlic, chillies, greenpepper, ginger and spices to the oil in the potjie. Fry until the onions are just tender. Return the meat to the potjie and add the rest of the ingredients except for jam, buttermilk and chutney.
Let it simmer gently until the meat falls from the bone.
Add the jam, buttermilk and chutney to the pot and let it heat through until all the jam has melted.
Season to taste.
Serve with rice or samp and sambals.


Naomi