|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|
|30 ml||fresh coriander — chopped|
|500 g||flour — self-raising|
|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|
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.
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.