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Ingredients:
• 50ml sunflower oil
• 1 (about 150g) onion, peeled and roughly diced
• 1,2kg boneless impala meat, cut into cubes
• 2 medium (about 200g) carrots, peeled and roughly diced
• 10ml (2 tsp) sugar
• 250g whole baby potatoes
• 300g corn on the cobs, sliced into 1,5cm chunks
• 5ml (1 tsp) dried sweet oregano
• 2 fresh/dried bay leaves
• 5ml (1 tsp) salt
• 2,5ml (½ tsp) freshly ground black pepper
• 250g dried apricots
• 1,5l (6 cups) beef/chicken stock
Instructions:
1. Heat half of the sunflower oil in a medium traditional potjie pot over a hot braai. Add the onions and sauté until the onions are golden brown, remove the onions from the pot and set aside.
2. Add the remaining sunflower oil to the pot and brown the impala cubes. Remove from pot and set aside.
3. Add the carrots and sugar to the pot and sauté until the sugar has melted and the carrots are caramelized.
4. Begin layering your potjie pot with the ingredients, starting with the impala cubes, onion, carrots, baby potatoes, corn chunks, spices, salt and pepper and apricots. Add the stock and leave the potjie to cook, about 4 hours.
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