Prepare the fire – Light your Braai and let the coals form. Place a trivet inside and set your potjie on top.
Start the base – Add ghee, then toss in cinnamon sticks, cloves, and curry leaves. Let them sizzle and release their aroma
Aromatics – Add onions, garlic, and ginger together. Fry until softened.
Spices – Add your pre-mixed spice blend (curry powder, garam masala, coriander, cumin, turmeric, red chilli powder fennel). Stir until fragrant.
Lamb – Add the lamb pieces and coat well in the spice mixture.
Tomatoes & chillies – Add chopped tomatoes and sliced green chillies. Stir and let them cook down into the curry.
Potatoes & seasoning – Add cubed potatoes, chutney, salt, and pepper. Stir through.
Simmer – Cover with the potjie lid and let simmer gently for about 2 hours, stirring occasionally, until the lamb is fall-off-the-bone and the potatoes have thickened the gravy.
Serve – Cut in half and the tops off the loaves, hollow out the insides, and ladle the curry into each bread bowl. Garnish with fresh coriander.
Enjoy – Eat it the Durban way: with your hands, tearing off bread and scooping up the curry.
If you can’t find curry leaves, skip them — the dish will still be delicious. For extra heat, leave the seeds in the chillies. For maximum authenticity, try and get Mrs Ball’s Chutney (South African favourite).
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