Potjiekos beef (or lamb) curry

(quantities indicated are suitable for a No. 3 pot)
by Peter Campbell

Ingredients :
1.5kg stewing beef, stewing lamb or lamb knuckles (trim off excess fat)
4-5 potatoes peeled and cut in large chunks (a combination of normal and sweet potatoes may be used)
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander seed
3 heaped teaspoons meat masala or curry powder
2 chillies, finely chopped
5 cardemon seeds (split or crushed)
1cm ginger peeled and grated
6 garlic cloves crushed
2 bay leaves
1 teaspoon ground turmeric
1 tablespoon cooking oil
2 onions chopped
3 fresh tomatoes, diced
400g tin peeled tomatoes
1 tablespoon of apricot jam
Salt and freshly ground black pepper to taste

Method :
Make a fire and wait until the fire has been reduced to hot coals.
Place the pot on the coals and add the oil to the pot, followed by the meat and cook the meat until brown.
Add the chopped onions and stir in with the meat until the onions have softened.
Add the fresh and tinned tomatoes, as well as all the other ingredients (except the potatoes) and simmer (with the lid on) for about an hour on reduced heat, stirring every 10 minutes or so.
If there is not enough liquid in the pot, a little water may be added from time to time.Add the potatoes and cook for another hour or till the potatoes have softened.
Garnish with freshly chopped coriander (dhania / cilantro) and serve with rice.

recipe potjie curry lamb beef

Waterblommetjie Bredie (Stew)

The waterblommetjie (aponogeton distachyos) is also known as the Cape asparagus or pond lily. It is an aquatic plant with a tuberous root and floating leaves borne on long stalks. The forked, sweetly scented, white flowerheads are edible and used for culinary purposes. The plant is high in mineral value and contains several vitamins.

Ingredients :
1.5kg lamb neck or stewing lamb
50ml cooking oil
50ml butter
4 large onions (sliced)
2 chopped up cloves of garlic
250ml beef stock
250ml white wine
6 medium potatoes (quartered)
10ml salt
freshly ground black pepper
500g waterblommetjies (soaked for a few hours in salted water and thoroughly rinsed to remove any grit)
25ml lemon juice

Method :
Brown the meat in the heated cooking oil and butter.
Add the onions and garlic and saute for a further 3 - 5 minutes.
Add the beef stock and wine and turn up the heat until boiling point, then lower the heat again and simmer for 90 minutes.
Add the potatoes, waterblommetjies, salt and pepper and cook for another 30 minutes.
Add the lemon juice a few minutes before serving.

recipe waterblommetjie stew bredie

Tripe, trotters and beans curry

serves 6

Ingredients :

1kg cleaned tripe(ox or sheep) and sheep trotters

(instead of sheep trotters, pork trotters or pork shank could also be used, but note that pork gives the food more of a gelatinous texture)

30ml cooking oil
15ml butter

3 onions (chopped)
2 large crushed garlic cloves

1Tsp chopped fresh ginger

1 chopped fresh chilli

10ml curry powder

1tsp turmeric

3 tomatoes (chopped)
30ml tomato paste

5ml salt
freshly ground black pepper to taste

300 - 400g dry sugar or kidney beans (soaked overnight in water to soften) or 2 cans of butter beans in brine

Method :

Boil the tripe and trotters in salted water for about 3 hours or until soft.

Allow to cool, then pour off the water and cut the tripe into bite-sized strips or squares.

Saute the onions, garlic, ginger and chilli, in the cooking oil and butter, in a large pot.
Add the curry powder and turmeric together with 250 ml warm water and simmer for 2 - 3 minutes.

Add the rest of the ingredients, stir well and simmer on medium heat for a further 15 - 20 minutes, adding some additional water, if necessary.

Serve with cooked plain white rice.

recipe tripe curry trotters beans curry

Tomato Bredie (Stew)

(Ma Campbell's method)

Ingredients :

10ml salt

5ml freshly ground black pepper
3ml all spice

5ml fine nutmeg
2ml turmeric

15ml cooking oil
1.5kg neck of lamb (or stewing beef)

2 onions (chopped)
1 kg tomatoes (chopped)

5ml sugar
1 chopped red chilli

5ml dry basil
4 potatoes, peeled and cut into quarters

3ml coriander seeds

Method :

Mix the salt, pepper, all spice, nutmeg and turmeric and coat the meat with the spice mixture. Heat the cooking oil in a large saucepan and cook the meat until golden brown.

Add the onions and cook until translucent.

Add about 50ml water, place a lid on the pot and cook on low heat for between 30 - 40 minutes, checking occasionally that the liquid does not cook away (add more water if necessary).

Add the tomatoes, sugar, chilli and basil.

Simmer for between 1 - 1½ hours or until the meat is soft.

Add the potatoes and coriander seeds and simmer for a further 30 minutes.

Garnish with fresh coriander (aka dhanya or cilantro) and serve with cooked plain white rice.

recipe tomato bredie tomato stew

Bobotie

submitted by Melissa Anderson

Ingredients :

1 thick slice of white bread

50ml cold milk
500g minced lamb (or beef)

1 finely chopped onion
5ml salt

1ml freshly gound black pepper
2ml garlic flakes

10ml mild curry powder
1ml turmeric

12,5ml fruit chutney
12,5ml grape vinegar

3 eggs
4 or 5 bay leaves

12,5ml corn flour
12,5ml cold water

350ml warm milk

Method :

Soak the bread in the milk and squeeze out the excess milk and put aside.

Thoroughly mix the minced meat, onion, salt, pepper, garlic flakes, half of the curry powder, the turmeric, chutney, vinegar, 1 one egg and the softened bread.

Place the mixture into a well-greased baking dish and place one of the bay leaves into the mixture and bake on the middle rack of a preheated oven at 160C for 15 minutes.

Remove the baking dish from the oven and beat the remaining 2 eggs and keep one side.

Mix the corn flour, the rest of the curry powder and the cold water into a smooth paste and then stir the paste into the beaten eggs.

Slowly add the warm milk and let the mixture simmer on low to medium heat until it thickens slightly - stir continuously.

Remove the mixture from the heat and pour over the bobotie and arrange the remaining bay leaves on top of the mixture .

Bake for a further 25-30 minutes until the egg mixture topping becomes firm and light brown in colour.

This dish is traditionally served with yellow rice(see recipe below) and chutney.

Yellow Rice & Raisins

serves 4

Ingredients:
1 cup rice
2 cups water
1/2 tsp salt
1 tsp turmeric
2 tablesp sugar
1/2 cup seedless raisins
1 tablesp butter

Method:

Wash the rice, put it in the boiling salted water and add the turmeric.

Boil for about 10 minutes, then lower the heat and add the remaining ingredients.

Simmer until the rice is tender and the excess water has been absorbed by the rice.

recipe bobotie traditional South African Malay yellow rice raisins