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- 1 kg 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
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- 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
- Cover the base of your potjie pot with oil and heat.
- First add your cinnamon sticks, aniseed, bay leaves, jeeru and fennel seeds and stir.
- Now add in your onions, curry leaves, chillies, turmeric, ginger and garlic paste.
- Braise for 3-4 minutes.
- Add garam masala, jeeru powder, dhania powder and your chilli powder to your pot and still well until all of the spices combine.
- Now add in your lamb pieces and salt to taste.
- Mix until the meat is coated with masala.
- 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.
- Add in your potatoes and cover with water. Let the potjie cook on a low heat for at least an hour.
- Add small amounts of water at a time when ever needed so that the curry does not get burnt. Don’t stir.
- When potatoes are half cooked add the chopped tomatoes.
- 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.