Pilgrims Potjie

Potjie No: 4
Serves: 12
Cooking Time: 3 hours

Ingredients
4 sheep’s tails (optional)
1.5 kg neck of mutton, sawn into slices
1 kg mutton shank, sawn into pieces
1 kg mutton breast, sawn into portions
2 onions, sliced
2 cloves garlic, crushed
1 green pepper, seeded and cut into strips
300 g potatoes, peeled and sliced
200 g baby carrots
200 g green beans
100 g baby marrows
100 g button mushrooms
1/2 x 410 g can whole tomatoes, chopped
30 ml chopped fresh parsley
5 ml salt
Freshly ground black pepper to taste
1 bay leaf
50 ml dry white wine
150 ml dry red wine

Method
Place sheep’s tails, if using, into potjie, heat slowly and brown.
Add remaining meat a few pieces at a time and brown in tail fat.
Add onion, garlic and green pepper and sauté until onion and garlic are transparent.
Arrange vegetables in layers, in the order listed above, on top of meat.
Add tomatoes, parsley, salt and pepper and bay leaf.
Pour heated wine over, cover with lid and simmer for 2 – 3 hours or until meat is tender.