Ingredients
- 2kg lamb
- 1kg baby potatoes
- 2 whole gem squash
- 1 pack baby marrow ( min 8 )
- 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!!!