Cover the base of your potjie pot with oil and heat.
First add your cinnamon sticks, aniseed, bay leaves, jeeru and fennel seeds and stir.
Now add in your onions, curry leaves, chillies, turmeric, ginger and garlic paste.
Fry for 3-4 minutes. Add garam masala, jeeru powder, dhania powder and your chilli powder to your pot and still well until all of the spices combine.
Now add in your lamb pieces and salt to taste. Mix until the meat is coated with masala.
Put the lid on your potjie and cook on moderate heat for a few minutes. Stir from time to time until meat is golden brown.
Add in your potatoes and cover with water. Let the potjie cook on a low heat for at least an hour.
Add small amounts of water at a time when ever needed so that the curry does not get burnt. Don’t stir.
When potatoes are half cooked add the chopped tomatoes.
When potatoes are fully cooked and you have enough gravy, give the curry a nice good stir and sprinkle in chopped coriander over the curry.
