Malay Lamb Curry Potjie

Potjie No: 4
Serves: 6
Cooking Time: 2 hours
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30 ml sunflower oil
1 kg lamb knuckles
2 large onions (thinly sliced)
10 ml garlic (crushed)
10 ml ginger (freshly grated)
60 ml fresh coriander (chopped)
5 ml ground cumin
5 ml coriander
5 ml tumeric
5 ml chilli powder
3 cinnamon sticks
3 cardomom pods
4 whole cloves
2 large tomatoes (finely chopped)
10 ml sugar
4 medium potatoes (peeled and quartered)


  • Heat half the sunflower oil in a large potjie.
  • Brown the meat in batches and set aside.
  • Heat the remaining oil and braise the onions for five to 10 minutes or until golden brown.
  • Add the garlic, ginger and spices, and fry for a further two minutes.
  • Return the meat to the potjie.
  • Add 250ml water (or enough to cover the meat) and cook, covered, over medium coals for about an hour.
  • Add the tomatoes and sugar and cook for a further 10 minutes.
  • Add the potatoes and cook until both the potatoes and the meat are tender.
  • Add the fresh coriander and season to taste with salt and freshly ground black pepper.
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