South African Potjiekos (Pot Stew)
Recipe Images
Ingredients
1 lb. mutton shin bones, or stew pieces
3 onions, cut in chunks
1/2 lb. mushrooms
2-3 squashes, cut in thick chunks
3-4 carrots, cut in thick chunks
6-10 baby potatoes (can be unpeeled)
10-20 green beans, whole
1/4 head of cabbage, thickly sliced
2 glasses good, red wine or beer
1 tsp. curry powder
1 tsp. parsley
2-3 cloves garlic
brown onion soup powder
salt and pepper to taste
This traditional stew is made in a cast iron pot over an open fire. This recipe shows that it can easily be made in a pot on the stove. A delight to try!
Directions
Over medium heat, fry the onion, garlic, curry and herbs till lightly browned.
Add the meat and continue frying until the meat is well done.
Add water, and bring to the boil. Simmer over very low heat for 40-60 minutes. Add water when neccessary.
Cut all the vegetables in chunks, and add to the pot. Add the wine or beer.
Keep the pot covered, except to check on the fluid level. Simmer over low heat for another 20 minutes.
Approximately 10 minutes before the vegetables are cooked (still firm), mix the soup powder with a little cold water. Add to the pot, and still gently.
Cook for 5-10 minutes.
Serve with rice or fresh bread, and salads on the side.
Additional Notes
You can substitute oxtail for the mutton.
If you would like to try the traditional method, make a fire, and continue as above. But once everything is simmering together, remove most of the coals, to keep the heat low. This method takes twice as long, but has a more rewarding flavor.
Whichever method you choose to use, if possible, use a cast iron pot. If this is not available, use a heavy bottomed stainless steel pot.
