2 kg mutton chops
Salt and pepper to taste
45 ml cooking oil
2 large onions, coarsely chopped
250 g rindless breakfast bacon, chopped
3 large potatoes, peeled and cubed
250 ml uncooked rice
250 ml dried apricots, soaked in water for 1 hour and drained
250 ml water
1 tin (410 g) mealie kernels, drained
1 tin (410 g) peas, drained
250 ml chutney
20 ml hot curry powder
5 ml turmeric
3 ml coriander
3 ml ground nutmeg
Heat the oil in the pot.
Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides.
Remove the meat and set aside.
Fry the onions until tender.
Return the meat to the pot with the onions.
Arrange the bacon, potatoes, rice and apricots in layers on top of the meat.
Add the water.
Cover and simmer for 1 hour.
Add more water if the potjie boils dry.
Add the mealies and peas.
Mix the chutney, curry, turmeric, coriander and nutmeg well.
Add the mixture to the potjie.
Cover and simmer for 30 to 45 minutes.