Mutton Curry Potjie

Potjie No: 3
Serves: 6
Cooking Time: 3 hours
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2 kg skaapskenkel, cubed

60ml oil
50ml butter
20ml medium curry powder
4 sticks cinnamon
10ml grated ginger
10 whole kruinaeltjies
10ml borrie
3 large onions, diced
10ml lemon juice
2 medium eggplants, peeled and cubed
5ml mustard
8 baby potatoes, peeled

Yoghurt Mixture
4 large tomatoes, diced
500ml natural yoghurt
Salt and pepper to taste
20ml chopped fresh parsley
15ml white sugar
15ml grated lemon peel


  • Mix the ingredients of the marinade and pour over the meat for about 1 hour.
  • Heat the oil and butter in the pot and then add the stick cinnamon and naeltjies for a few minutes.
  • Add the onions and braai until soft.
  • Remove the onions but let the stick cinnamon and naeltjies remain in the pot.
  • Brown the meat and add a little water if necessary.
  • Add the onion mixture to the meat, cover with the lid and allow to simmer for about 1 hour.
  • Place the eiervrug cubes on top of the meat and season with the salt and pepper.
  • Layer the potatoes and tomatoes and once again season with salt and pepper and a little bit of white sugar.
  • Cover with the lid and allow to simmer for approximately 2-3 hours.
  • Stir well before serving and serve with rice and the yoghurt mixture over each serving.
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One Comment

  1. Wendy

    2 August 2014 at 21:04

    potjie recipe

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