A wonderful curry lamb and rice layered potjie. Delicious lamb chops and thick red onion slices are grilled on the braai for a few minutes. An aromatic sauce of garlic, ginger, cumin, fennel, and more flavor-packed spices are then layered with the grilled lamb, onions, and white rice in a cast iron potjie and placed over the fire to bake for a few hours. Baie lekker!



Recipe

∙ 1.5kg Lamb
∙ 2 cups Greek yoghurt
∙ 4 red onions
∙ 1liter mutton or beef stock (2 stock cubes)
∙ 3 cups white rice

The sauce
∙ Oil (about a ¼ cup)
∙ 1 teaspoon fennel seeds
∙ 1 teaspoon cumin seeds
∙ 1½ tablespoons mild curry powder
∙ ½ tablespoon Turmeric
∙ 5 cracked Cardamom pods
∙ ¼ teaspoon nutmeg
∙ ½ teaspoon fine cloves
∙ 10 garlic cloves
∙ 1 large piece of Ginger
∙ 2 cans of Tomato & onion mix
∙  Salt

Dough to seal the Pot
∙ 1 cup white bread flour
∙ 1/3 cup water
∙ 2 tablespoons oil
∙ ½ teaspoon salt