Mutton Potjie

Name: Mutton Potjie
Yield: 6 servings
Cuisine: Boil
Ingredients: 45.00 ml oil; 1.00 kg mutton chops; 12.00 baby onion peeled; 1.00 spring onions a bunch, sliced; 4.00 carrots sliced; 10.00 ml dried mixed herbs; 250.00 ml wine dry white; 12.00 baby potatoes peeled; 250.00 ml stock beef; 65.00 ml flour

6 servings

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Mutton

By Food24 November 03 2009

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Ingredients (10)

45.00 ml	oil
1.00 kg	mutton — chops
12.00	baby onion — peeled
1.00	spring onions — a bunch, sliced
4.00	carrots — sliced
10.00 ml	dried mixed herbs
250.00 ml	wine — dry white
12.00	baby potatoes — peeled
250.00 ml	stock — beef
65.00 ml	flour

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Method:

Heat oil in a large heavy based saucepan or drie-voet, fry mutton until browned, season to taste while frying, remove and keep warm.
Add flour to remaining fat in
saucepan, making a roux. Add the beef stock to make a sauce and pour over the chops.

Arrange potatoes, baby onions,
spring onions and carrots in layers over the meat, sprinkle with herbs and pour white wine over.
Bring to a boil, lower heat and simmer gently for about 1 hour.
Serve with pap.