Spice route

LAMB CURRY POTJIE WITH COCONUT RICE

One-pot wonder

With an all-in-one potjie like this, dishing up is ridiculously easy.

Ingredients

(serves 6)

2 tablespoons oil
1 kg lamb, cut into 3 x 3 cm cubes
1 onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
25 g Rogan Josh curry paste (we used the one from Woolworths)
1 tin (400 g) chopped tomato
2 cups meat stock
1 cup long-grain rice
1 teaspoon mustard seeds
some curry leaves (optional)
1 small tin (165 ml) coconut milk
1 tin (400 g) chickpeas, drained

Here’s how

the oil in a flat-bottomed potjie and fry the meat in batches till nicely browned. Remove the meat once all the cubes are well caramelised, then fry the vegetables until shiny. Return the meat to the potjie with the curry paste, tomato and 1 cup stock. Put the lid on