Potjie No: 3
Serves: 6
Cooking Time: 1.5 hours
Ingredients
45 ml oil
1 kg mutton chops
12 baby onions peeled
1 bunch spring onions, sliced
4 carrots, sliced
10 ml mixed dried herbs
250 ml dry white wine
12 baby potatoes, peeled
250 ml beef stock
65 ml flour
Method
Heat oil and fry mutton until browned.
Season to taste while frying.
Remove and keep warm.
Add flour to remaining fat in saucepan, making a roux.
Add the beef stock to make a sauce and pour over the chops.
Arrange potatoes, baby onions, spring onions and carrots in layers over the meat, sprinkle with herbs and pour white wine over.
Bring to a boil, lower heat and simmer gently for about 1 hour.