Lamb Curry Potjie

Potjie No: 2
Serves: 8
Cooking Time: 1.5 hours
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1.5 kg mutton shank, sawn into slices
30 ml cooking oil
500 g lamb’s kidney
2 large onions, sliced
6 cloves garlic, chopped
1 small piece root ginger, peeled and chopped
Pinch of ground pimiento
6 whole cloves
6 cardamom seeds, crushed
1 stick cinnamon
2 ml salt
3 bay leaves
A little chopped fresh
Coriander leaves
15 ml garlic and ginger masala
15 ml garam masala
5 ml turmeric
75 ml vinegar
30 ml smooth apricot jam
250 ml semi-sweet wine (stein)
8 baby potatoes, peeled
4 carrots, sliced
250 g green beans, sliced
250 g cauliflower, broken into florets
250 ml shredded cabbage
300 g mushrooms, wiped and sliced
2 ripe tomatoes, skinned and chopped


  • Brown meat a few pieces at a time in heated cooking oil.
  • Add the kidneys and brown with meat.
  • Add onion and garlic and sauté until transparent.
  • Add ginger, pimiento (allspice), cloves, cardamom, cinnamon, salt, bay leaves and coriander leaves.
  • Mix masalas, turmeric, vinegar and jam together and add to meat.
  • Heat wine and pour over meat.
  • Cover with lid and simmer for about 45 minutes.
  • Layer vegetables on top of meat in the order listed.
  • Spoon tomato over the top, replace the lid and simmer for 45 minutes or until the vegetables are cooked and the tomato has formed a pulp.
  • Serve with rice.
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