PotjieMasters
Classic Cape Malay Lamb Potjie
Lamb

Classic Cape Malay Lamb Potjie

Created by Chef Justin

A savory and mildly sweet traditional Cape Malay lamb potjie, spiced with aromatic curry powder, turmeric, ginger, dried apricots, and local chutney.

Prep Time

25 mins

Cook Time

3h 25m

Category

Lamb

Total Votes

18

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Ingredients

  • Lamb Shoulder or Neck (2kg, cubed) (Butchery)
  • Onions (3, chopped) (Produce)
  • Garlic Cloves (4, minced) (Produce)
  • Ginger (2 tbsp, grated) (Produce)
  • Baby Potatoes (800g) (Produce)
  • Sweet Potatoes (2, cubed) (Produce)
  • Dried Apricots (1 cup) (Produce)
  • Malay Curry Powder (3 tbsp) (Pantry & Aisle)
  • Turmeric (1 tsp) (Pantry & Aisle)
  • Lamb Stock (500ml) (Pantry & Aisle)
  • Chutney (3 tbsp, Mrs. H.S. Balls) (Pantry & Aisle)
  • Cooking Oil (Pantry & Aisle)
  • Salt & Black Pepper (to taste) (Pantry & Aisle)
  • Cinnamon Stick (1) (Pantry & Aisle)

Cooking Steps

  1. Spice Rub 15m

    Chop onions, grate ginger. Toss lamb cubes with curry powder and turmeric. Get fire to Medium heat.

  2. Sauté Aromatics 10m

    Heat oil in the pot. Fry onions, garlic, and ginger until fragrant and soft.

  3. Brown the Lamb 15m

    Add spiced lamb pieces. Brown them thoroughly to lock in the flavor.

  4. Simmer with Stock 120m

    Stir in lamb stock, chutney, and dried apricots. Put the lid on, adjust coals to low-medium, and simmer gently for 2 hours.

  5. Layer Potatoes 45m

    DO NOT STIR. Pack baby potatoes and sweet potato cubes on top of the lamb. Cover and steam for 45 minutes until potatoes are tender.

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