• 1kg lamb cut in pieces
• Oil to cover base of pot
• 2 large Onions finely chopped
• 3 Tomatoes finely chopped (or blended if your prefer)
• 5 small to medium Potatoes, quartered
• 30 ml Chopped fresh coriander
• 2 large cinnamon sticks
• 2-3 bay leaves
• 2 whole aniseed
• 1 tsp. fennel seeds
• 1 tsp. jeera seeds
• A sprig of curry leaves
• 1 tsp. crushed green chillies
• ½ tsp. turmeric powder
• 2 tbsp. crushed ginger and garlic mix
• 3 level tsp. chilli powder of your choice
• 1 tsp. dhania powder
• 1 tsp. jeeru powder
• 1 tsp. garam masala
• Salt to taste
1. Cover the base of your potjie pot with oil and heat.
2. First add your cinnamon sticks, aniseed, bay leaves, jeeru and fennel seeds and stir.
3. Now add in your onions, curry leaves, chillies, turmeric, ginger and garlic paste.
4. Braise for 3-4 minutes.
5. Add garam masala, jeeru powder, dhania powder and your chilli powder to your pot and still well until all of the spices combine.
6. Now add in your lamb pieces and salt to taste.
7. Mix until the meat is coated with masala.
8. Put the lid on your potjie and cook/braise on moderate heat for a few minutes. Stir from time to time until meat is well braised.
9. Add in your potatoes and cover with water. Let the potjie cook on a low heat for at least an hour.
10. Add small amounts of water at a time when ever needed so that the curry does not get burnt. Don’t stir.
11. When potatoes are half cooked add the chopped tomatoes.
12. When potatoes are fully cooked and you have enough gravy, give the curry a nice good stir and sprinkle in chopped coriander over the curry