Spicy neck of mutton potjie | Spekko Rice
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Spicy neck of mutton potjie

Spicy neck of mutton potjie

A spicy take on the traditional lamb neck potjie.

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    • 2,5 kg neck of mutton, cut into slices (or use knuckles)
    • 45 ml (3 tbsp) flour
    • 30 ml (2 tbsp) cooking oil
    • 3 medium onions, chopped
    • 3 carrots, chopped
    • 3 stalks celery, chopped
    • 3 bay leaves
    • 10 ml (2 tsp) tomato paste
    • ¾ of a 410 g can chopped tomatoes
    • 250 ml (1 cup) meat stock
    • 400 g whole baby carrots, peeled
    • 400 g whole baby potatoes, peeled
    • 400 g small pickling onions
    • 10 ml (2 tbsp) sugar
    • 10 ml (2 tbsp) curry powder
    • 1 ½ tsp cumin powder
    • 1 ½ tsp coriander powder
    • 5 ml (1 tsp) turmeric
    • 125 ml (½ cup) buttermilk
    • 60 ml (4 tbsp) Worchester sauce
    • 30 ml (2 tbsp) fruit chutney
    • salt and pepper to taste
    • salt and pepper

Method

    1. Season the meat with flour, salt and pepper.
    2. Heat the oil in a heavy bottomed pot and brown the meat, a few pieces at a time. Remove and set aside.
    3. Fry the onions, carrots and celery until brown tender.
    4. Add bay leaves.
    5. Add tomato paste, fry off, then add the canned tomatoes and bring to a simmer.
    6. Return the meat to the pot
    7. Add stock, cover and simmer for 1 hour.
    8. Add the carrots, potatoes and pickling onions. Simmer for approximately 30 minutes.
    9. Mix the sugar, curry powder, cumin, coriander, and turmeric with the buttermilk and add.
    10. Simmer for another 15 minutes and gently stir through once. Add more stock if the potjie becomes too dry.
    11. Add Worchester sauce and fruit chutney and simmer for another 15 minutes.
    12. Serve with Spekko Long Grain Parboiled Rice.

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