Mild Lamb Curry Pot Recipe

Name: Mild Lamb Curry Pot
Prep time: 30 min
Cook time: 120 min
Ingredients: 1 kg lamb pieces or knuckles (For extra flavour, marinate the lamb in a dry rub for two hours.); 250 g of your favourite beans, soaked; 2 large onions; 2 medium tomatoes, skinned and diced; 2 cloves garlic crushed; 50 g tomato paste; 15 ml roasted masala ((or curry powder)); 15 ml garam masala ((Home made is best)); 2.5 ml turmeric; 2.5 ml dried ginger; 2 chicken stock cubes, dissolved in 1 cup water; 6 small potatoes, peeled and quartered; 1 bunch fresh coriander, roughly chopped

by Chef Louis Nel | Jun 17, 2021 | 0 comments

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This recipe was developed with my in-laws in mind. It is a mild curry with no danger of biting in to whole spices.

My favourite part of the meal is preparing it. You could very well cook this curry indoors, but fire and smoke just makes it more enjoyable.

I like using a potjie percolator because it prevents the pot from scalding at the bottom. This means I won't be tempted to stir the pot. If you are using one for the first time, please read the safety instructions carefully.

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Prep Time 30

Cook Time 2

Course Potjiekos

Cuisine South African

Servings 5 people

Calories 721 kcal

Equipment

N0.3 black pot
Potjie percolator (Optional)
Potjie stand

Ingredients

1 kg lamb pieces or knuckles For extra flavour, marinate the lamb in a dry rub for two hours.
250 g of your favourite beans, soaked
2 large onions
2 medium tomatoes, skinned and diced
2 cloves garlic crushed
50 g tomato paste
15 ml roasted masala (or curry powder)
15 ml garam masala (Home made is best)
2.5 ml turmeric
2.5 ml dried ginger
2 chicken stock cubes, dissolved in 1 cup water
6 small potatoes, peeled and quartered
1 bunch fresh coriander, roughly chopped

Instructions

Ok first things first, we need fire. Now to be very controversial and make all my Boer ancestors turn in their graves. Yes, I use charcoal, not wood, and for my transgression I will burn forever in the lakes of hell, tumbling with white-hot fire, while stuffing my face with S'mores.
While you wait for the coals to get hot, do your mise en place (prepare your ingredients).
Once the coals are ready, put the pot directly over the coals and add the oil.
For more flavour: Once the oil is hot you can brown your meat, but this is optional.
Saute the onions until translucent then add the garam masala, roasted masala, garlic, turmeric and ginger. Saute for a further 2 minutes.
Add the tomato paste and stir it through the onions.
Add the lamb, fresh tomatoes, beans and "chicken stock". Close the lid and bring to a boil.
Once boiling, lower the temperature by raising the pot using a potjie stand.
At this stage, you can remove the percolator. Have a S'more!
Simmer the potjie for 45 minutes, adding coals if needed, then add the potatoes and cook till tender.
The curry is done when the meat and potatoes are tender. Thicken with a roux if needed.
Serve with basmati rice and your favourite sambals. Sprinkle a bit of chopped coriander and garam masala over the curry before serving.