Curried lamb potjie with onion flatbreads

Replace the sambals and flatbread with chutney and braai broodjies if you like.
 
lamb-potjie-flatbread-stew-winter-recipe

Recipe from: 09 July 2013
Preparation time: 30 min
Cooking time: 4h
 
 

Ingredients

 
  • main ingredients:
  • 1
    dash olive oil
  • 2
    onions, sliced
  • 4
    garlic cloves, chopped
  • 1.5
    kg
    PnP country-reared lamb knuckles
  • 50
    g
    PnP Durban curry spice kit
  • 45
    ml
    PnP curry powder
  • 400
    g
    PnP chopped tomatoes
  • 400
    ml
    coconut milk
  • 1.5
    l
    beef stock, or lamb stock
  • 2
    dashes salt and milled pepper, or to taste
  • 1
    kg
    PnP potjie mix, and mixed vegetables
  • 30
    ml
    coriander, chopped
  • flatbreads:
  • 500
    g
    PnP self-raising flour
  • 8
    ml
    PnP salt
  • 500
    ml
    low-fat yoghurt
  • 2
    red onions, thinly sliced
  • sambals:
  • 3
    onions, diced
  • 1
    half cucumber, deseeded and chopped
  • 1
    red onion, diced
  • 1
    lemon, or lime
Servings: Change Serving
 
 

Method

 
Heat a glug of oil in a potjie over medium-hot coals.

Cook onions, garlic and ginger.

Remove and set aside.

Add more oil to pot if needed and brown meat all over.

Return onion mixture to pot and stir through curry spice mix and curry powder.

Add tomatoes, coconut milk and stock, cover and simmer (adding more liquid if necessary) for 2-3 hours or until meat is tender.

Season.

Add vegetables, cover and cook for 30 minutes.

Scatter with 2/3 of coriander.


Flatbreads:


Mix flour, salt and 3/4 of yoghurt together to form a soft dough.

Divide dough into 8 balls and roll into 5mm thick oblongs.

Press a few slices of onion into each flatbread.

Sprinkle lightly with ‘rice spice’ from curry kit.

Dry-fry in a hot pan until cooked and slightly charred or cook over medium-hot coals.

Mix sambal ingredients with remaining coriander and a squeeze of lemon or lime.

Serve curry with flatbreads, sambals and remaining yoghurt.


Good ideas:

Use stewing lamb or beef instead of knuckles.

Add chopped vegetables like butternut, baby marrows, carrots and sweet potatoes instead of potjie mix.


This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


 

Read more on: stew  |  curry  |  lamb  |  recipes
 

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