This easy potjie is packed with flavour and even better when served with a slice of buttered potbread.
- 1.5 kg lamb knuckle
- sea salt and freshly ground black pepper, to taste
- 4 T olive oil
- 1 onion, chopped
- 2 t garlic, minced
- ½ green pepper, chopped
- 1 t ginger
- 2 t ground cumin
- 1 t smoked paprika
- 2 t Cape Malay curry powder
- 1 x 410 g can chopped tomatoes
- 2 cups chicken stock
- 6–8 baby potatoes, halved
- 2 sweetcorn, cut into sections
- 200 g baby carrots
- chopped coriander, to garnish
- For the pot bread:
- 900 g flour
- 10 g yeast
- 1 t salt
- 60 g sugar
- 3 cups warm water
- butter, for greasing
1. Season the lamb with salt and pepper, then heat the oil in a large saucepan and brown the meat. Remove from the pan.
2 Add the onion, garlic, green pepper and ginger and fry for 1 minute.
3. Add the spices and continue frying until fragrant.
4. Return the meat to the pan and add the tomatoes and stock. Cover and simmer slowly for 40 minutes.
5. Add the potatoes and sweetcorn and cook for 10–15 minutes, then add the carrots.
6. Simmer until the meat is tender and the vegetables are cooked. Serve with the pot bread.
7. To make the pot bread, combine the dry ingredients in a large bowl. Make a well in the mixture, then pour in the water while stirring to form a dough. Knead for 8 minutes until elastic.
8. Place dough into a greased bowl, cover, then allow to rise in a warm spot until doubled in size.
9. Grease a cast-iron pot and its lid with butter. Once risen, knock down the dough and place into the pot, cover and allow to rise a second time for 10 minutes. Place next to the fire and bake for 20–25 minutes.
Photograph: Shavan Rahim
Production: Jacqueline Burgess