Curried lamb potjie with onion flatbreads

4 servings Prep: 30 mins, Cooking: 4 hrs
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Replace the sambals and flatbread with chutney and braai broodjies if you like.

By Food24 July 09 2013
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Ingredients (19)

main ingredients:
1 olive oil — dash
2 onion — sliced
4 garlic — cloves, chopped
1.5 kg lamb knuckles
50 g durban curry spice kit
45 ml curry powder
400 g tinned tomatoes — chopped
400 ml coconut milk
1.5 l stock — beef
2 salt and freshly ground black pepper
PnP potjie mix, and mixed vegetables
30 ml fresh coriander — chopped
500 g flour — self-raising
8 ml salt
500 ml yoghurt — low fat
2 red onion — thinly sliced
3 onions — diced
1 cucumber — halved, chopped
1 red onion — diced
1 lemon — or lime
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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.


Add vegetables, cover and cook for 30 minutes.

Scatter with 2/3 of coriander.


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 was first published in Fresh Living magazine.

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