Tomato potjie.
Enough for 4 people.
1 kg ripe tomatoes
2 green tomatoes...
1 kg mutton rib (rather than lamb)
flour, for sprinkling
500 g onions, chopped
3 leeks, chopped
15 ml (1 T) fresh ginger, crushed
6 cardamom seeds
5 ml (1 t) coriander seeds
5 ml (1 t) black peppercorns
2,5 ml (½ t) fennel seeds
15 ml (1 T) salt
2,5 ml (½ t) dried chillies
15 ml (1 T) fresh thyme leaves
15 ml (1 T) fresh marjoram
4 cloves of garlic
15 ml (1 T) chutney
15 ml (1 T) brown sugar
125 ml (½ glass) red wine
Pull off and discard the skins from 1 kg ripe tomatoes and 2 green tomatoes. Quarter the tomatoes.
Take the mutton ribs (Leipoldt says the fattiest you can find!), cut them into portions and sprinkle flour over them. Fry the meat, finely chopped onions, leeks and finely crushed fresh ginger, a piece as long as my thumb, in a little cooking oil.
Add a few cardamom seeds, a big pinch each of coriander, peppercorns and fennel, a pinch of salt and a little chilli. Add a few sprigs of thyme and marjoram and the crushed cloves of garlic.
Add the tomatoes as soon as the meat starts to change colour. Cover with the lid and leave to braise slowly ‒ a full 2 hours for mutton and just 1 hour for lamb.
Add the chutney and brown sugar and simmer for a further 2 hours (1 hour for lamb), this time uncovered, because the tomatoes add a lot of liquid to the stew. Add the red wine when the gravy is nice and thick, boil it quickly to blend and serve with boiled potatoes.”
Enough for 4 people.
1 kg ripe tomatoes
2 green tomatoes...
1 kg mutton rib (rather than lamb)
flour, for sprinkling
500 g onions, chopped
3 leeks, chopped
15 ml (1 T) fresh ginger, crushed
6 cardamom seeds
5 ml (1 t) coriander seeds
5 ml (1 t) black peppercorns
2,5 ml (½ t) fennel seeds
15 ml (1 T) salt
2,5 ml (½ t) dried chillies
15 ml (1 T) fresh thyme leaves
15 ml (1 T) fresh marjoram
4 cloves of garlic
15 ml (1 T) chutney
15 ml (1 T) brown sugar
125 ml (½ glass) red wine
Pull off and discard the skins from 1 kg ripe tomatoes and 2 green tomatoes. Quarter the tomatoes.
Take the mutton ribs (Leipoldt says the fattiest you can find!), cut them into portions and sprinkle flour over them. Fry the meat, finely chopped onions, leeks and finely crushed fresh ginger, a piece as long as my thumb, in a little cooking oil.
Add a few cardamom seeds, a big pinch each of coriander, peppercorns and fennel, a pinch of salt and a little chilli. Add a few sprigs of thyme and marjoram and the crushed cloves of garlic.
Add the tomatoes as soon as the meat starts to change colour. Cover with the lid and leave to braise slowly ‒ a full 2 hours for mutton and just 1 hour for lamb.
Add the chutney and brown sugar and simmer for a further 2 hours (1 hour for lamb), this time uncovered, because the tomatoes add a lot of liquid to the stew. Add the red wine when the gravy is nice and thick, boil it quickly to blend and serve with boiled potatoes.”
