Pondicherry Potjie
Ingredients
- 1kg lamb (leg portion of lamb – soft pieces and boney pieces of meat)
- 100ml oil
- 50g butter
- cloves
- curry leaves
- cardamom seeds
- fine salt
- rough salt (coarse sea salt)
- cumin powder
- gharum masala
- 2 brown onions
- starinese
- bay leaves
- cinnamon sticks
- mixed masala (I shall bring my own since it is home made and mixed)
- coriander powder
- crushed root ginger and garlic
- 2 tins pomodoro tomatoes (Italian tomatoes)
- 1 packet of a poitjie mix (butternut, baby corn, patty pans, green beans etc)
- 6 soft cooking potatoes
- boiling water
- fresh coriander
Method
- Heat oil and butter
- Add spices (cloves, cardamom seeds, cumin powder, cinnamon sticks, starinese, curry leaves, bay leaves, coriander powder)
- Add sliced onions and coarse salt. Cook until golden brown
- Add mixed masala
- Add some chopped coriander stalks
- Add lamb and allow to cook for about 30 min
- When the excess water evaporates ass the ginger and garlic
- Add tinned tomatoes
- Cook until a gravy forms
- Add boiling water and cook until meat starts to soften
- Add some chopped coriander to the curry
- Add boiling water to cover the curry base
- Layer the potatoes over the curry
- Season the vegetables with salt and pepper and layer them according to the longest cooking vegetable to the quickest cooking vegetable
- Garnish with coriander leaves