Rub it in!

LAMB SHOULDER POTJIE WITH CURRY

Soul food

Good lamb doesn’t need a lot of fuss when you braai it, but this melt-in-the-mouth lamb shoulder in its curry sauce is simply an absolute delight.

Ingredients

(enough for 8)

1 lamb shoulder – 1,2 kg
1-2 red chillies, coarsely chopped
4 garlic cloves, quartered
2-3 tablespoons masala curry spread
1 tablespoon desiccated coconut
3 onions, thickly sliced
cooking oil for braaiing
2 bay leaves
1 bottle (330 ml) beer salt and freshly ground black pepper to taste
1 cup coconut milk
2 tablespoons lemon juice

Here’s how

the meat with a sharp knife all over and squeeze the garlic and chilli pieces into the cuts. Mix together the curry paste and desiccated coconut and rub it all over the meat. Refrigerate overnight. (Remember to take it out the fridge early