Potjie No: 3
Serves: 6
Cooking Time: 3 hours
Ingredients
2 kg skaapskenkel, cubed
Marinade
60ml oil
50ml butter
20ml medium curry powder
4 sticks cinnamon
10ml grated ginger
10 whole kruinaeltjies
10ml borrie
3 large onions, diced
10ml lemon juice
2 medium eggplants, peeled and cubed
5ml mustard
8 baby potatoes, peeled
Yoghurt Mixture
4 large tomatoes, diced
500ml natural yoghurt
Salt and pepper to taste
20ml chopped fresh parsley
15ml white sugar
15ml grated lemon peel
Method
Mix the ingredients of the marinade and pour over the meat for about 1 hour.
Heat the oil and butter in the pot and then add the stick cinnamon and naeltjies for a few minutes.
Add the onions and braai until soft.
Remove the onions but let the stick cinnamon and naeltjies remain in the pot.
Brown the meat and add a little water if necessary.
Add the onion mixture to the meat, cover with the lid and allow to simmer for about 1 hour.
Place the eiervrug cubes on top of the meat and season with the salt and pepper.
Layer the potatoes and tomatoes and once again season with salt and pepper and a little bit of white sugar
Cover with the lid and allow to simmer for approximately 2-3 hours.
Stir well before serving and serve with rice and the yoghurt mixture over each serving.