Lamb Curry Potjie

Course Main Course


  • 1 Kg Lamb Cut in pieces
  • Oil To cover base of pot
  • 2 Large Onions Finely chopped
  • 3 Tomatoes Finely chopped or blended
  • 5 small/medium Potatoes Quartered
  • 30 ml Fresh Coriander Chopped


  • 2 Large Cinnamon sticks
  • 2-3 Bay leaves
  • 2 Whole Aniseed
  • 1 Tsp Fennel seeds
  • 1 Tsp Jeera seeds
  • 1 Sprig A sprig of curry leaves
  • 1 Tsp Crushed green chillies
  • 1/2 Tsp Turmeric powder
  • 2 Tbsp Crushed ginger and garlic mix
  • 3 Level tsp Chilli powder of your choice
  • 1 Tsp Dhania powder
  • 1 Tsp Jeeru powder
  • 1 Tsp Garam Masala
  • Salt to taste


  • 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.