500 g sheep’s kidney
30 ml (2 tablespoons) cooking oil
1,5 lamb knuckles sawn into pieces
2 large onions, chopped
6 cloves garlic, crushed
15 ml (1 tablespoon) chopped root ginger
dash of ground allspice
6 whole cloves
2 cardamom pods, crushed
1 stick cassia or cinnamon
5 ml ( 1 tsp.) salt
30 ml (2 tsp.’s) meat masala
5 ml (tsp.) turmeric
60 ml ( 4 tablespoons) vinegar
30 ml (2 tablespoons) smooth apricot jam
230 ml (1 cup) semi-sweet white wine
2 ripe tomatoes, peeled and chopped
3 bay leaves
4 carrots, peeled and sliced
8 small potatoes, scrubbed
250 ml (1 cup) green beans
250 ml (1 cup) shredded cabbage
250 ml (1 cup) chopped brinjal
50 ml (4 tablespoons) chopped coriander leaves or 5 ml (1 tsp.) freshly ground coriander
15 ml (tablespoon) garam masala

Method :

1. Remove membrane from kidneys. Halve, remove hard core and slice.

2. Heat oil in potjie over hot coals. Add meat and brown. Add onions and sauté until transparent. Add garlic, ginger, allspice, cloves, cardamom, cassia/cinnamon and salt to meat.

3. While meat is browning, mix meat masala, turmeric, vinegar and jam together in a bowl. Stir into meat. Then pour heated wine over all ingredients. Add tomatoes and bay leaves. Cover with lid and leave potjie to simmer for 45 minutes.

4. Add carrots, potatoes, green beans, cabbage, brinjal and coriander to the potjie. Bring to boil, then simmer over low heat for another 45 minutes to an hour, or until meat is tender.

5. Finally, for rich and spicy aroma, sprinkle garam masala just before serving.

 Serves 8

Use Potjie Pot Number 3

Serve with yellow rice and a selection of sambals.