I recommend that you use lean mince with this pot, specially if you are health conscious. The cheese also adds to the oiliness, but that is probably the reason why I find this pot so tasty.
30 ml butter
2 star aniseed
1 large onion, chopped
3 cloves garlic, finely chopped
1 Tspoon fresh ginger, finely chopped
1 chopped green pepper
2 tspoons curry powder
1⁄2 cup beef stock, with 2 tspoons cake flour mixed in
salt and pepper to taste
Melt the butter in your flat bottomed “potjie” (cast iron pot). Add the onions, star aniseed, garlic, ginger and chili. Fry until the onions become translucent.
Then add the mince, salt and pepper and fry until it starts browning. Now add the peppers,banana and mushrooms. Also add the stock. Let this simmer slowly until it is almost done.
1⁄2 cup Bulgarian yogurt
1 egg, beaten
4 tpoons cake flour
1⁄2 tspoon curry powder
1⁄2 tspoon turmeric
handful grated cheddar cheese
Mix all of these ingredients well, except the cheese. Pour this evenly over the mince. On top of this spread the cheese. Put the lid back on the pot, and a generous helping of coals onto the lid. Ensure that you don’t have to much heat under the pot, in case it burns.
Garnish with chopped baby tomatoes.
Serve with rice and a salad.