LIFESTYLE NEWS - Pinotage and potjiekos go together like campfires and tall tales. This is a mild and fragrant Cape curry made with boneless lamb cubes.
If you prefer more heat, use hot curry powder or add a teaspoon of ground chilli powder to the list of spices.
Cape-style lamb curry potjie
Instructions
Serves 6
You’ll need:
- 45ml vegetable oil;
- 1 onion, finely chopped;
- 2 cinnamon sticks;
- 3 whole cloves;
- 15ml medium curry powder;
- 10ml garam masala;
- 10ml fennel seeds;
- 5ml ground cumin;
- 5ml ground turmeric;
- 15ml fresh ginger finely chopped/ grated;
- 2 cloves garlic, finely chopped/ grated;
- 15ml tomato paste;
- 1kg boneless lamb cubes;
- salt & pepper;
- 250ml water;
- 1 can chopped tomatoes;
- 1kg baby potatoes;
- a handful of fresh coriander leaves, for serving.
How to:
- Heat the oil in a medium-sized potjie over medium-high heat (fire or gas).
- Add the onion, cinnamon sticks and cloves, and fry until soft and light brown.
- Add the curry powder, garam masala, fennel, cumin, turmeric and fry for a minute.
- Add the ginger, garlic and tomato paste and fry for another minute.
- Add the meat chunks and stir well to coat, seasoning the meat with salt and pepper.
- Now add the water and stir to loosen any sticky bits on the bottom of the pot.
- Add the chopped tomatoes, stir well and bring to a simmer.
- Cover with a lid and bring the heat down to very low, then simmer for 30 minutes.
- Add the potatoes and stir to coat in the sauce, then cook for another 30-45 minutes with a lid on until the meat is really tender and the potatoes are cooked.
- Keep an eye on the heat throughout – the curry will burn if the fire is too hot.
- Serve hot, scattered with fresh coriander, with or without rice and vegetables, with a glass of Spier 21 Gables Pinotage.
* Recipe: Ilse van der Merwe. Image: Tasha Seccombe. Recipe sourced via Spier.
