1.4kg stewing meat (lamb or
beef) cut into chunks
30ml cooking oil
1/2 tsp crushed coriander
seeds
1 medium onion, chopped
4 large potatoes, peeled
and cut into quarters
1.5 - 2 kg butternut,
peeled, pitted and cut into chunks
2 tsp brown sugar
2 sticks of cinnamon
6 cardamom pods, lightly
crushed, or 2 tsp crushed root ginger
1 tsp salt
125ml boiling water
1.
Braise the meat in the oil, flavour with the coriander. Scatter the
onions over the meat, then the potatoes, followed by the butternut.
2.
Sprinkle with brown sugar and press the cinnamon sticks in between the pieces
of meat and vegetables. Add the cardamom or ginger.
3.
Add salt to taste, pour in the boiling water and place the lid on the pot.
4.
Now you can relax. The potjie will do it's own thing. Take a peep
after about half an hour, just to see that there is still enough liquid in the
pot. There shouldn't be too much - you want to make a potjie, not
soup. Allow it to simmer slowly for another hour.
TIPS
Ripe
squash goes well with this potjie. Cut the squashes in half, remove the
pips if you wish and place them on top with the sliced sides facing downwards
into the pot. This way the steam will draw into the squashes and lend
them a delightful flavour. Drop a blob of butter into each squash before
serving.
Grate
some nutmeg over the food.
You
can also add some peeled sweet potato that has been cut into cubes.
