The largest Angling/Fishing site in Africa

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Mrs Brown's lamb curry

Potjie No 3

4 large oniions, sliced

5 ml chopped root ginger

2 cloves garlic, chopped

15 ml cooking oil or ghee

15 ml fresh mixed herbs or 5 ml dried

10 ml curry powder

10 ml turmeric

5 ml ground coriander

1 kg neck of lamb, sawn into slices

250 ml meat stock

1 tomato, skinned and chopped

7 ml salt

5 ml garam masala

Saute onion, giner and garlic in heated oil. Add herbs and stir over heat for 2-3 minutes. add curry powder, turmeric and coriander and fry for 2-3 minutes. Stir continuously to prevent burning. Add meat and the heated stock. Cover with lid ansd simmer for 1 hour. Add remaining ingredients and simmer for a further 30 minutes or until meat is tender and tomato reduced to pulp. Serve with rice.

Serves 4