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Flat-bottomed Potjie No: 3
Serves: 6
Cooking Time: 1 hour
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500 g minced beef
1 onion, chopped
15 ml melted mutton fat, or 15 ml cooking oil
15 ml vinegar
5 ml salt
Freshly ground black pepper to taste
2 ml ground cloves
2 ml ground coriander
Grated nutmeg to taste

250 ml cake flour
2 ml salt
5 ml baking powder
2 eggs, beaten
375 ml water, or milk and water
125 ml melted butter or melted mutton fat or lard

To prepare meat, sauté meat and onion in 15 ml melted mutton fat or cooking oil until the meat changes colour.
Add vinegar, salt, pepper and spices and stir lightly.
Using the back of a spoon, press meat mixture onto the bottom of the pot.
To make the batter, sift flour, salt and baking powder together.
Beat eggs into water or milk and water and add to dry ingredients.
Stir well.
Stir in melted butter or fat, then pour batter over meat.
The batter should be thin enough to soak in between the meat.
Cover and bake slowly over a small fire for 30-40 minutes or until the mixture is cooked.
If a golden-brown crust is desired, place a few small coals on top of the lid.