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30 ml cook­ing oil
2 onions, chopped
+- 34 cup uncooked rice
1 cup chopped cel­ery
1 Green or red pep­per
4 Tspoons chut­ney
500g mince
1 (410g) can toma­toes
12 cup olives (optional)
112 tspoons chilli pow­der
10ml Worces­ter sauce
salt and pep­per to taste
1 34 cup water

Don’t let the bor­ing name of this pot make you want to give this tasty dish a skip. Try it, and you will be pleas­antly surprised.


Heat half the oil in a flat bot­tomed cast iron pot. Fry the onions until they become clear. Add the rice pep­per and cel­ery and fry for a fur­ther two min­utes. Remove the mix­ture from the pot.

In the same pot, heat the rest of the oil and fry the mince until browned. Add salt and pep­per. Remove the mince from the pot,and return your fist mix­ture back into the pot. Cover the mix­ture with your mince.

Mix all the remain­ing ingre­di­ents and pour it over the mince. Put the lid on the pot, and cover the lid with coals. Under your pot you should not have more than a 13 of the coals that is on your lid.

Let this bake for approx­i­mately 50 min­utes to an hour, depend­ing on the con­di­tions, how your fire is exposed to the elements

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