Lamb Knuckle & Butternut Curry Potjie
This recipe is inspired by the Cape and the touch of sweetness added to many of their spicy dishes. We have added sweet and heavenly butternut, a hint of cinnamon and fruity chutney to counter the spicyness resulting in an aromatic and satisfying curry that even the kids can eat.
- South African
Prep Time25 minutes
Cooking Time185 minutes
1,5 kg lamb knuckles, seasoned with salt and pepper
60 ml Food Lover’s Canola Oil
2 onions, sliced
1 clove garlic, chopped
1 green pepper, chopped
5 ml turmeric
5 ml coriander powder
5 ml ground cumin
10 – 15 ml medium strength curry powder, or to taste
5 ml fresh ginger root, grated
1 stick of cinnamon
1 can Food Lover’s Signature Tomato Puree
500 ml chicken or vegetable stock
250 g butternut, peeled & chopped (prepack)
Food Lover’s Mild Chutney, to taste
250 ml plain yoghurt (optional)
20 ml parsley, chopped
Heat the oil in the pot and brown meat.
Add the sliced onions, garlic and green pepper and cook until softened.
Add the spices, herbs, stock and tomato puree. Cover and simmer slowly for about 2 ½ hours, or until tender, topping up liquid if necessary.
About 30 minutes before end, add diced butternut and allow to cook until soft; do not disturb butternut too often else it will break up.
Just before serving, carefully stir in parsley, chutney and yoghurt, if using.