Potjie No: 1 and Flat-bottomed Potjie No: 3
Serves: 6
Cooking Time: 1 hour
Ingredients
STUFFING
15 ml cooking oil
1 onion, chopped
2 cloves garlic, chopped
15 ml medium curry powder
2 ml salt
500 g minced meat
1 small green apple, grated or chopped
15 ml wine vinegar
15 ml fruit chutney
PASTRY
500 ml cake flour
5 ml salt
30 ml butter
Cold water to mix pastry
CURRY SAUCE
15 ml cooking oil
1 onion, chopped
5 ml medium curry powder
2 ml turmeric
250 ml meat stock
2 ml salt
1 ml grated nutmeg
1 bay leaf or lemon leaf
15 ml fruit chutney
15 ml vinegar or lemon juice
Method
For the stuffing, place cooking oil in the round-bellied pot and heat.
Add onion and garlic and sauté until transparent.
Add curry powder and salt and fry for a few minutes.
Add remaining stuffing ingredients and sauté for 5 minutes, using a fork to break up any lumps in the mince.
Remove from the potjie and leave in a cool place until cold.
For the pastry, sift the dry ingredients together.
Cut butter into smaller pieces and rub into the flour until the mixture resembles fine breadcrumbs.
Make a well in the centre of the flour and add enough cold water to form a stiff dough.
Roll out the dough into a 10 mm thick rectangle.
Spread chilled stuffing on the inside of the pastry, leaving 25 mm clear around the edges to prevent the stuffing from falling out during cooking.
Roll up the pastry like a Swiss roll.
Brush the edges with a little cold water to secure.
Wrap meat roll in a damp cloth, then with plastic wrap.
Keep in a cool place while preparing sauce.
For the sauce, place oil in the flat-bottomed potjie.
Add onion and sauté until transparent.
Add curry powder and fry for 2 minutes.
Add remaining sauce ingredients and simmer for another 5 minutes.
Gently place the unwrapped, chilled meat roll in the sauce.
Cover with lid and simmer over a small fire for 30-40 minutes or until pastry is cooked.
Serve with bananas left in their skins and baked in the coals.