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Malay lamb curry potjie

Recipe from: 9/1/2007 12:00:00 AM

Ingredients 13
Servings 6
Time 30 mins


  • 30
    sunflower oil
  • 1
    lamb knuckles
  • 2
    large onions, thinly sliced
  • 10
    garlic, crushed
  • 10
    ginger, freshly grated
  • 5
    each ground cumin, coriander, tumeric and chilli powder
  • 3
    cinnamon sticks
  • 3
    cardomom pods
  • 4
    whole cloves
  • 2
    large tomatoes, finely chopped
  • 10
  • 4
    medium potatotes, peeled and quatered
  • 60
    fresh coriander, chopped


120 mins
Heat half the sunflower oil in a large potjie.
Brown the meat in batches and set aside.
Heat the remaining oil and braise the onions for five to 10 minutes or until golden brown.
Add the garlic, ginger and spices, and fry for a further two minutes.
Return the meat to the potjie.
Add 250ml water (or enough to cover the meat) and cook, covered, over medium coals for about 1 1/2 hours.
Add the tomatoes and sugar and cook for a further 10 minutes.
4. Add the potatoes and cook until both the potatoes and the meat are tender (approx another 40 mins).
Add the fresh coriander and season to taste with salt and freshly ground black pepper.


Read more on: sauté  |  slow cook  |  lamb

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