Lamb Curry Potjie

Potjie No: 2
Serves: 8
Cooking Time: 1.5 hours

Ingredients
1.5 kg mutton shank, sawn into slices
30 ml cooking oil
500 g lamb’s kidney
2 large onions, sliced
6 cloves garlic, chopped
1 small piece root ginger, peeled and chopped
Pinch of ground pimiento
6 whole cloves
6 cardamom seeds, crushed
1 stick cinnamon
2 ml salt
3 bay leaves
A little chopped fresh
Coriander leaves
15 ml garlic and ginger masala
15 ml garam masala
5 ml turmeric
75 ml vinegar
30 ml smooth apricot jam
250 ml semi-sweet wine (stein)
8 baby potatoes, peeled
4 carrots, sliced
250 g green beans, sliced
250 g cauliflower, broken into florets
250 ml shredded cabbage
300 g mushrooms, wiped and sliced
2 ripe tomatoes, skinned and chopped

Method
Brown meat a few pieces at a time in heated cooking oil.
Add the kidneys and brown with meat.
Add onion and garlic and sauté until transparent.
Add ginger, pimiento (allspice), cloves, cardamom, cinnamon, salt, bay leaves and coriander leaves.
Mix masalas, turmeric, vinegar and jam together and add to meat.
Heat wine and pour over meat.
Cover with lid and simmer for about 45 minutes.
Layer vegetables on top of meat in the order listed.
Spoon tomato over the top, replace the lid and simmer for 45 minutes or until the vegetables are cooked and the tomato has formed a pulp.
Serve with rice.