LK's Products You'll Need

• 3 Legged #3 Pot or
• #12 Bake Pot

Ingredients:

• 1 kg lamb, cut in pieces
• Dash of Oil
• 2 Large onions, chopped finely
• 3 Tomatoes, chopped
• 5 Potatoes, peeled and cut in quarter
• 30 ml Fresh coriander, chopped
• 200- 250 ml Water

For The Spices:

• 2 Large cinnamon sticks
• 3 bay leaves
• 2 whole aniseed
• 1 tsp. fennel seeds
• 1 tsp. jeera seeds
• A sprig of curry leaves
• 1 tsp. green chillies, crushed
• ½ tsp. turmeric powder
• 2 tbsp. ginger and garlic mix, crushed
• 3 level tsp. chilli powder of your choice
• 1 tsp. dhania powder
• 1 tsp. jeeru powder
• 1 tsp. garam masala
• Salt and pepper, to taste

Directions:

1. Start your fire and place your potjie over the charcoal. Add in oil to cover the base of your potjie pot and allow to heat.
2. Add in the cinnamon sticks, aniseed, bay leaves, jeeru and fennel seeds and give it a stir.
3. Now add in your chopped onions, curry leaves, chillies, turmeric, ginger and garlic paste and braise for 4 minutes.
4. Add your garam masala, jeeru powder, dhania- and chilli powder to your pot and stir well until all of the spices are combined.
5. Gently add in your lamb pieces, season with salt and pepper to taste, and stir until all the meat is coated with the masala.
6. Place the lid on your potjie and leave to cook on medium-low heat for a few minutes. Stir occasionally until meat is well braised.
7. Now, add in your potatoes and cover with water before giving it a stir. For at least an hour, leave the potjie to cook over low heat.
8. To prevent your curry potjie from burning, add small amounts of water. Don’t stir.
9. To feel whether the potatoes are half cooked, use a spoon or any cooking utensil. If so, add the tomatoes.
10. When you have enough gravy and your potatoes are fully cooked, give the curry a good stir and sprinkle chopped coriander over the curry.
11. Remove your potjie from the heat and serve with rice or freshly baked bread. Enjoy!