Hot Mutton Curry Potjie

Hot Mutton Curry Potjie

This is for people who like their curry hot, if you prefer it a bit weaker, reduce the curry powder to 15 ml.

2 kg mutton chops

salt and pepper to taste

45 ml cooking oil

2 large onions, coarsely chopped

250 g rind-less 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 strong 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.

Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.