30th May 2019
The winter winds may bring an icy chill, but we have a rich and exciting recipe to keep your belly warm and your taste buds tingling. Filled with big hits of chili, a delicious variation of spices and the hearty flavour of lamb, this Malay spin on a traditional lamb potjie is the tastiest way to ward off the winter chill. So, can you take the heat?
Lamb Malay Potjie Curry
- 1kg lamb
- 30ml sunflower oil
- 10ml crushed garlic
- 10ml grated ginger
- 5ml ground cumin
- 5ml ground coriander
- 5ml ground turmeric
- 5ml ground chili powder
- 10ml sugar
- 60ml fresh coriander
- 3 cardamom pods
- 3 cinnamon sticks
- 4 cloves
- 2 large onions, sliced
- 2 large tomatoes, chopped
- 2 chillies, chopped
- 4 potatoes, peeled and chopped
- Preheat the potjie pot on gas or hot coals.
- Add 15ml of the sunflower oil.
- Add the lamb and stir until brown. Remove the lamb and set aside for later.
- Heat the remain 15ml of sunflower oil, add the onions and fry for 10 minutes, or until golden brown.
- Add the garlic, ginger, chillies and spices, and fry for approximately 2 minutes.
- Reintroduce the meat and cover with 250ml of water.
- Put the lid on and cook on medium heat for 1 ½ hours.
- Remove the lid, add the tomatoes and sugar and cook for another 10 minutes.
- Add the potatoes and cook for another 40 minutes until tender.
- Add the coriander, season with salt and pepper and serve.
If you want to be the potjie king, you need the right supplies. Look out for our braai-time products in your local supermarket and ensure you’re prepared to wow your guests with this delicious dish.