Curry potjie

Ingredients

  • 30ml oil ?1 onion, chopped
  • 2 cloves of garlic, crushed
  • 5ml fresh ginger, finely grated
  • 20ml masala
  • 7ml turmeric
  • 5ml ground coriander
  • 5ml ground cumin
  • 5ml garam masala ?a pinch of chilli powder
  • 1 bayleaf
  • 1 stick cinnamon
  • 500g lean mince
  • 125ml chutney
  • 1 large tomato, skinned and chopped ?3 potatoes, cubed ?2 large carrots, sliced ?salt and milled black pepper
  • 125ml meat stock
  • 500ml broccoli florets or frozen peas or corn
  • 125g lentils, cooked and drained

Instructions

  • Heat the oil in the potjie and fry the onion, garlic and ginger until soft and flavoursome. Add the spices, stir and cook for about a minute. Add the mince gradually and fry until browned. Add the chutney, chopped tomato, potato cubes and carrots, season with salt and black pepper and add the stock. Cover and simmer slowly until the vegetables are just done, stirring occasionally. Add the broccoli, peas or corn and the lentils. Heat until the broccoli is just done adjust the seasoning if necessary and serve with rice and pickles.