Curried Pens and Pootjies

Potjie No: 4 or 5
Serves: 20
Cooking Time: 7 hours
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4 lamb’s tripe and trotters
3 kg saddle of lamb chops
50 ml blanc de noir wine
Salt to taste
3-4 peppercorns
5 medium onions, quartered
25 medium potatoes
20 ml curry powder
20 ml turmeric
50 ml white sugar
50 ml white vinegar

Wash tripe and trotters thoroughly.
Cut tripe into 25 mm pieces and simmer in a little water in the potjie for 1 hour.
Add trotters and chops, wine, salt and peppercorns.
Simmer slowly for about 6 hours so that the tripe and trotters become soft and gelatinous.
Make sure the meat does not dry out and add more water when necessary.
When offal is tender, add onions and potatoes.
Mix curry powder, turmeric, sugar, salt and vinegar together and add to the potjie.
Simmer for a further 40-45 minutes, adding water if necessary to avoid burning.

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