POTJIE N0 3
4 LARGE ONIONS, SLICED
5 ML CHOPPED ROOT GINGER
2 CLOVES GARLIC, CHOPPED
15 ML COOKING OIL OR GHEE
15 ML FRESH MIXED HERBS OR 5 ML DRIED
1O ML HOT CURRY POWDER
10 ML TURMERIC
5 ML CORIANDER
1 KG NECK OF LAMB, SAWN INTO SLICES
250 ML MEAT STOCK
2 TOMATOES, SKINNED AND CHOPPED
7 ML SALT
5 ML GARAM MASALA
SAUTE ONION, GINGER AND GARLIC IN HEATED OIL. ADD HEERBS AND STIR OVER HEAT FOR 2 - 3 MINUTES. ADD CURRY POWDER, TURMEERIC AND CORIANDERS AND FRY FOR 2 - 3 MINUTES. STIR CONTINUOUSLY TO PREVENT BURNING. ADD MEAT AND HEATED STOCK. COVER WITH LID AND SIMMER FOR ONE HOUR. ADD REMAINING INGREDIENTS AND SIMMER FOR FURTHER 30 MINUTES OR UNTIL MEAT IS TENDER AND TOMOTOES REDUCDED TO PUIP. SERVE WITH RICE.
SERVES 4
