Indonesian Lamb Potjie

Potjie No: 3
Serves: 6 – 8
Cooking Time: 3 hours

Ingredients
1 kg boned leg of lamb, cubed
1 kg boned shoulder of lamb, cubed
15 ml cooking oil
2 large onions, chopped
20 ml garlic and ginger paste
15 ml meat masala
15 ml ground cumin
8 curry leaves
30 ml chutney
3 sticks cinnamon
5 ml turmeric
2 large tomatoes, skinned and chopped
75 ml chopped fresh coriander leaves
250 ml meat stock
250 ml sour cream
4 potatoes, halved
2 brinjals with peel, cut into chunks
30 ml garam masala

Method
Brown meat in heated oil.
Add onion and sauté until transparent.
Add remaining ingredients, except potatoes, brinjals and garam masala.
Cover with lid and simmer slowly for 1.5 – 2 hours.
Arrange layers of potato and brinjal on top of meat.
Replace lid and simmer for a further 1 hour.
Stir in garam masala just before serving.