1 pack patty pans ( yellow and green mix) ( min 8 )
500g Denny button mushrooms whole
1 pack baby corn ( min 8 )
1 pack baby carrots
1 pack sugar snap peas
500g roma tomatoes
2 whole onions
1 pack green chillies
1 pack robot peppers ( green, red & yellow)
1 bottle canola oil
1 pack Knorox mutton stock cubes
Water
Spices
3 tbls Masala ( I will bring my own)
1 pack Spice Mecca Potjie Spice
2 tsp Hurdhee powder ( Tumeric)
Cinnamon sticks
Cinnamon powder
Freshly ground pepper
Rough salt
Star Anise
Dry bay leaves
Fresh Curry Leaf
Fresh Coriander
1 pack Robertsons Mixed Herbs
1 bottle Pick & Pay crushed ginger and garlic
Method:
Heat oil in No.3 potjie pot, add chopped onions, chillies, curry leaf & fry until golden brown, add in masala + turmeric & other spices, stir and roast spices, add in lamb and ginger and garlic mix, add salt and pepper , stir until all the meat is covered in spice mix and close potjie to allow for taste to infuse.
After 15 – 20 min add in water and stock cube mix and allow to cook for another 30 min.
Add in baby potatoes and tomatoes and allow to cook for a further 15 min.
Then add in the baby marrow, patty pans, baby corn, sugar snap peas & baby carrots, peppers & gem squash.
Cook for an additional 15 minutes and then add in mushrooms.
Allow to cook for an additional 10 minutes and remove from fire.
Add fresh coriander and allow to steam. Bon Appetit!!!