Canned potjie

Recipe from: 1/13/1994 12:00:00 AM
Ingredients 11
Servings 6
Time 10 min


  • 1
    large onion, sliced into rings
  • 2
    cloves garlic, crushed
  • oil
  • 6
    neck of mutton slices, 2 cm thick
  • salt and freshly ground black pepper
  • 3
    large ripe tomatoes, skinned and finely chopped
  • 6
    potatoes, peeled and quartered
  • 410
    whole kernel sweetcorn, drained
  • 410
    green beans, drained
  • 410
    peas, drained
  • basil or origanum


+/- 2 hrs
Fry onion and garlic in a little oil until soft. Using a sharp knife, score the fatty sides of the mutton neck slices. Season to taste with salt and pepper, add to the onion mixture and fry till brown. Add the tomato and drained vegetable liquid (which has been slightly heated) and simmer till the meat is nearly tender, add the potatoes and simmer till the meat is tender and the potatoes are soft. Add more liquid, if necessary. Add the canned vegetables and simmer until heated through. Season with basil or origanum and extra salt and pepper, if necessary. Serve with rice. Serves 6.


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