Durban Lamb Curry Potjiekos

This is such a yummy, warm, full of spices and heat, Durban Lamb Curry Potjiekos. It's even won first prize at a Potjie competition! These flavours bring back beautiful memories of New Year's Eve celebrations in Knysna, church camps in the Karoo and chilly winter sunsets at the riverside in the Garden route, South Africa. We've even made this in the Netherlands!

Durban Lamb Curry Potjiekos

Ingredients:

Oil 

1.5 Kg lamb shoulder or knuckles

3 large onions quartered

5 cloves Garlic

8cm fresh ginger

1 Tbsp each of coriander and cumin

2 tsp cinnamon

3 Tbsp Garam Masala

3 Tbsp Curry powder

1-2 cups mutton stock

1-2 cups red wine

bag of baby potatoes (or 6 quartered & peeled potatoes)

12 Curry Leaves

2 tins tomatoes

30ml sugar

6 carrots, peeled and chopped. 

a pack of vegetables of your choice. (Beans or sweetcorn work well) if you choose cauliflower, only add this at the end

30ml cornflour for thickening. 

Method:

1) Heat the Potjie pot on a nice bed of coals. Brown the meat when the pot is hot. Remove and allow the meat to rest for 10 minutes. 

2) Fry the onions. 

3) Add the spices and fry 1 minute, allowing flavours to bloom. 

4) Add tomato, sugar, browned meat and wine. Now close the lid and allow this to simmer for 30 - 45 min. 

5) Add the prepared vegetables and stock on top. Season with Salt and pepper. Close and simmer for another 30-45 min. (Remember not to stir the pot, let it cook in layers)

6) Add a few cherry tomatoes and cauliflower for the last 10 minutes of cooking time. 

7) Remove a cup of liquid and dissolve the cornflour in it, return to pot to thicken the gravy.

Enjoy on a bed of rice with a fresh salad!