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Fresh Living Network
Curried lamb potjie with onion flatbreads

Curried lamb potjie with onion flatbreads

Replace the sambals and flatbread with chutney and braai broodjies if you like.
8
RECIPE TYPE:Mains
 
Method
  • 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. 
  • Season.
  • Add vegetables, cover and cook for 30 minutes.
  • Scatter with 2/3 of coriander.
     

Flatbreads

  • 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.


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