The potjie (pronounced poy-key) is a traditional African three-legged pot, made from cast iron. It has a closely fitting lid, and its design makes it suitable for cooking over an open fire.

It was a bit too cold to cook outside when I made this pot, so I used a specially designed gas cooker in the kitchen. The advantage of cooking indoors is the wonderful aromas that waft through the house.

I used a wide variety of spices in making this pot.

The meat used: the mutton on the right, but after I trimmed the fat off, there seemed to be a bit too little meat as my guests usually have large appetites; I couldn't get more mutton, so I added some lamb "cutlets".

Cook two large onions, sliced, until soft. Remove the onions once soft.

Brown the mutton in small batches to seal the meat.

Once all the mutton has been browned, put it all back in the pot, together with the onions. Stir well to mix, then allow the mixture to warm up for a few minutes.

Now, add one mug of red wine and one mug of water slowly by dribbling it down the sides of the pot. Add the spices:
2 tsp curry powder
½ tsp dried coriander
½ tsp dried ginger
1 tsp dried pimento
10-15 coriander seeds
4 bay leaves

Allow the mixture to start bubbling, without stirring.

Stir well. Add 1 medium sized potato, diced (to thicken sauce).

Allow to cook for about 10 minutes, then add 2 Tsp Mrs Ball's Chutney and 1 Tsp Emma's Redpepper and Chilli Chutney.

Allow to cook for about an hour, over low heat, stirring regularly.