- 4 Onions
- 1 T Garlic
- Cooking oil
- 2 kg Impala shin – you can use warthog combined with any venison
- 1 Cube beefstock
- Hot water
- 1 tin tomato puree – 410grams
- 5 T curry powder – Mild and spicy (you can use more if you wish)
- Half cup red wine
- 1 kg fatty mutton – use the tails
- 1 kg potatoes – peeled, cut into cubes and boiled to three quarters complete
- 750 g carrots
- Herbal salt
- 500 g dried apricots
- Three quarter cup chutney
- 1 tin Chakalaka (Hot n Spicy)
Fry onions and garlic in pot until soft. Remove from pot. Coat meat with curry powder before browning. Brown off mutton and impala in pot. Do not allow your pot to get too hot at this stage. When meat is nicely sealed then add onions back on top of meat. DO NOT MIX!
Make a mix of beef stock cube in one third cup of hot water.
Sprinkle this onto the top of the onions. Sprinkle over red wine. Get onto a simmer and leave on low heat, for 1.5 hours. Add tomato puree and chakalaka onto the top. DO NOT MIX.
Leave to simmer for a further 30 minutes.
Add in peeled and coined carrots. Sprinkle with herbal salt. Use lots, this is not a health dish!
Cook for 30 minutes. Add in potatoes. Cook until done (maybe 15 minutes).
Add in dried apricots and chutney. Remove from heat and stand for 10 minutes.
Mix (now you can do this) and serve with rice.
Notes to keep in mind.
- This is a potjie, not a stew. DO NOT MIX until the very end.
- If you have too much liquid you have soup with floaters. A potjie should be almost dry and chunky.
- Do not overcook the vegetables. You want to see what everything is not land up with a mush.
If you think this is a good recipe then tell me. If you think you can improve then tell me even quicker.
Enjoy, cause cooking is supposed to be fun.