POTJIE NO 4
4 SHEEP'S TAILS
1.5 KG NECK OF MUTTON, SAWN INTO SLICES
1 KG MUTTON SHANKS SAWN INTO SLICES
1 KG MUTTON BREAST SAWN INTO PORTIONS
2 ONION, SLICED
1 - 2 CLOVES GARLIC, CRUSHED
1 GREEN PEPPER, SEEDED AND CUT INTO STRIPS
300 G POTATOES, PEELED AND SLICED
2OO G BABY CARROTS
200 G GREEN BEANS
100 G BABY MARROWS
100G BUTTON MUSHROOMS
1/2 X 410 G CAN WHOLE TOMATOES, CHOPPED
30 ML CHOPPED FRESH PARSLEY OR 5 ML DRIED PARSLEY
5 ML SALT
FRESHLY GROUND BLACK PEPPER TO TASTE
1 BAY LEAVE
50 ML DRY WHITE WINE
150 ML DRY RED WINE
PLACE SHEEP'S TAILS, IF USING, INTO POTJIE, HEAT SLOWLY AND BROWN. ADD REMAINING MEAT A FEW PIECES AT A TIME AND BROWN IN TAIL FAT. ADD ONION, GARLIC AND GREEN PEPPER AND SAUTE UNTIL ONION AND GARLIC ARE TRANSPARENT. ARRANGE VEGETABLES IN THE LAYERS, IN THE ORDER LISTED ABOVE, ON THE TOP OF MEAT. ADD TOMATOES, PARSLEY, SALT AND PEPPER AND BAY LEAVE. POUR HEAT WINE OVER, COVER LID AND SIMMEER FOR 2 - 3 HOURS OR UNTIL MEAT TENDER.
SERVES 12
