Mild lamb curry potjie recipe
Lamb curry potjie is a real favourite of mine; particularly easy to do in the winter time and when you want to entertain large crowds without having to spend hours in the kitchen.
Ingredients
780g x 2 cubed lamb (you can use half beef and half lamb, but it is nicer if you use only lamb)
4-8 sweet potatoes peeled and cut in large chunks
1 D teaspoons ground cumin
1 D teaspoons ground coriander seed
1 teaspoon chilli jam
2 teaspoons Garam masala
1cm ginger peeled and grated
6 garlic cloves crushed
2 bay leaves
1/4 ground turmeric
1 tablespoon oil
2 onions chopped
800g tin peeled tomatoes
Instructions on how to make it
Liquidize the tin peeled tomatoes in the food processor.
Fry the onions in the oil remove the onions.
Use the same pot to dry fry the herbs and spices for a moment.
Add the onions and the liquidized tomatoes.
Add the meat bring to boil.
Cook for 1 hour on the stove top with the lid on the pot.
If too dry you can add half a cup of water.
Add sweet potatoes cook for another hour or till sweet potatoes are tender.
The sweet potato thickens the sauce.
Eat and enjoy. The mild curry freezes well.