LEG OF LAMB POTJIEKOS

POTJIE N0 3 0R 4

2 1/2 LEG OF LAMB, CUBED INTO 25 MM
1 CUP OIL, 1 TS BUTTER
3 LARGE ONIONS
4 TOMATOES, SLICED
LONG THIN BEANS, CUT HALF
1 RED PEPPER
1 GREEN PEPPER
BABY POTATOES, SMALL LEAVE SKINS
BABY CARROTS
BABY MARROWS, CUT HALF


1 TEASPOON HOT CURRY POWDER
1 TEASPOON MIXED HERB SPICE
1 TEASPOON THYEME SPICE
1 TEASPOON GARLIC SPICE
1 TEASPOON ORGANISM SPICE
1 MUTTON CUBE MIX WITH BOILING WATER
2 BAY LEAVES


HEAT THE POT, ADD OIL, BUTTER UNTIL MELT.
ADD SLICED ONIONS COOK TILL TENDER AND SET ASIDE.
ADD BABY CARROTS AND BEANS COOK TILL SOFT .
ADD THE MEAT AND HALF MIXED SPICE AND TURN THE MEAT TILL LIGHT BROWN.
RETURN ONIONS INTO POT.
ADD WINE AND STOCK, OTHER HALF SPICES TO COVER THE MEATS, COVER THE LIDS FOR ABOUT 1 1/2 TO 2 HOURS.
ADD TOMATOES, PEPPERS AND POTATOES ON THE TOP LAYER, COVER AND COOK TILL VEGETABLES AND MEAT ARE COOKED AND SERVE WITH WHITE OR YELLOW RICE AND GARLIC BREAD.

MIXED MUTTONS POTJIEKOS

POTJIE N0 3 0R 4

2KG MUTTON SHANKS
2KG MIXED MUTTONS
OIL, BUTTER
3 LARGE ONIONS
4 TOMATOES, SLICED
LONG THIN BEANS, CUT HALF
1 RED PEPPER
1 YELLOW PEPPER
1 GREEN PEPPER
BABY POTATOES, SMALL LEAVE SKINS
BABY CARROTS
BABY MARROWS, CUT HALF
2 LEMONS - GRATED SKIN, SQUEEZE
1/2 BOTTLE TASSENBERG DRY RED WINE
1 TEASPOON CURRY POWDER
1 TEASPOON MIXED HERB SPICE
1 TEASPOON POTJIEKOS SPICE
1 TEASPOON TURMERIC SPICE
1 TEASPOON GARLIC SPICE
1 TEASPOON ORGANISM SPICE
1 TEASPOON CONTAINER SPICE
1 MUTTON CUBE MIX WITH BOILING WATER
2 BAY LEAVES


HEAT THE POT, ADD OIL, BUTTER UNTIL MELT.
ADD SLICED ONIONS COOK TILL TENDER AND SET ASIDE.
ADD BABY CARROTS AND BEANS COOK TILL SOFT AND SET ASIDE.
ADD THE MEAT AND HALF MIXED SPICE AND TURN THE MEAT TILL LIGHT BROWN.
RETURN ONIONS AND CARROTS AND BEANS INTO POT.
ADD WINE AND STOCK AND BAY LEAVES, LEMON SKINS, JUICES, OTHER HALF SPICES TO COVER THE MEATS, COVER THE LIDS FOR ABOUT 1 1/2 HOURS.
ADD TOMATOES, PEPPERS AND POTATOES, COVER AND COOK TILL VEGETABLES ARE COOKED AND SERVE WITH WHITE OR YELLOW RICE AND GARLIC BREAD.

CHICKEN CURRY POTJIEKOS

POTJIE N0 3 0R 4

8 CHICKEN THIGHTS
8 CHICKEN DRUMSTICKS
OIL, BUTTER
2 LARGE ONIONS
4 TOMATOES, SLICED
LONG THIN BEANS, CUT HALF
1 RED PEPPER
1 YELLOW PEPPER
1 GREEN PEPPER
BABY POTATOES, SMALL LEAVE SKINS
BABY CARROTS
2 LEMONS - GRATED SKIN, SQUEEZE
2 TEASPOONS MILD CURRY POWDER
1 TEASPOON MIXED HERB SPICE
1 TEASPOON TURMERIC SPICE
1 TEASPOON GARLIC SPICE
1 TEASPOON ORGANUM SPICE
1 TEASPOON CORIANDER SPICE
1 MUTTON CUBE MIX WITH BOILING WATER



HEAT THE POT, ADD OIL, BUTTER UNTIL MELT.
ADD SLICED ONIONS COOK TILL TENDER AND SET ASIDE.
ADD BABY CARROTS AND BEANS COOK TILL SOFT AND SET ASIDE.
ADD THE CHICKENS AND HALF MIXED SPICE AND TURN THE CHICKENS TILL LIGHT BROWN.
RETURN ONIONS AND CARROTS AND BEANS INTO POT.
ADD STOCK AND BAY LEAVES, LEMON SKINS, JUICES, OTHER HALF SPICES TO COVER THE CHICKENS, COVER THE LIDS FOR ABOUT 1 HOURS.
ADD TOMATOES, PEPPERS AND POTATOES, COVER AND COOK TILL VEGETABLES ARE COOKED AND SERVE WITH WHITE OR YELLOW RICE AND GARLIC BREAD.