Lamb Curry Potjie Recipe
- 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
Tsp = Teaspoon
Tbsp = Tablespoon
- Prepare and light your COBB Cooker with 1 CobbleStone or 8 pieces of briquettes.
- Place your potjie on top of the Fire Grid. Add in oil to cover the base of your potjie pot and allow to heat up.
- Add in the cinnamon sticks, aniseed, bay leaves, jeeru and fennel seeds and give it a stir.
- Now add in your chopped onions, curry leaves, chillies, turmeric, ginger and garlic paste and braise for 4 minutes.
- Add your garam masala, jeeru powder, dhania- and chilli powder to your pot and stir well until all of the spices are combined.
- Gently add in your lamb pieces, season with salt and pepper to taste, and stir until all the meat is coated with the masala.
- Place the lid on your potjie and leave to cook for a few minutes. Stir occasionally until meat is well braised.
- 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.
- To prevent your curry potjie from burning, add small amounts of water. Don’t stir.
- To feel whether the potatoes are half cooked, use a spoon or any cooking utensil. If so, add the tomatoes.
- When you have enough gravy and your potatoes are fully cooked, give the curry a good stir and sprinkle chopped coriander over the curry.
- Remove your potjie from your COBB and serve with rice or freshly baked bread. Enjoy!