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Preparation:

  • Lamb pieces 500.0 g
  • Cinnamon stick (whole) 1.0 pc
  • Cumin seeds 5.0 g
  • Water 250.0 ml
  • Fresh coriander (roughly chopped) 5.0 g
  • Bay leaves 2.0 pc
  • Ghee 10.0 ml
  • Onions (peeled and diced) 60.0 g
  • curry paste 5.0 g
  • Garam Masala 5.0 g
  • Potatoes (peeled and cut into 2.5 cm pieces) 40.0 g
  • Cumin powder 5.0 ml
  • Bread (unsliced and cut into quarters) 1.0 loaves
  • Coriander (ground) 2.0 g
  • Natural yogurt 250.0 g
  1. Preparation:

    • In a potjie pot, brown the lamb pieces for 5 minutes or until water dissolves and meat browns. Add bay leaf, cinnamon stick, cumin seeds and fry for 2 minutes.
    • Add in the ghee and fry onions until brown, add in the wet curry powder and the dry masala powder cook for 2 minutes then add 50 ml of water. Add in the Knorr Tomato Pronto and cook for a further 3 minutes.
    • Then add the cooked lamb, potatoes, ground cumin powder, coriander powder followed by 250 ml of water, and cook on medium heat for 10 minutes or until meat is tender.
    • Once the gravy thickens, add in the yoghurt and mix until combined, remove from the heat and sprinkle coriander on top.
    • Cut unsliced bread into quarters and cut the centre out, creating a hole. Fill with the mutton pieces and potato and top with gravy. Garnish with fresh coriander and eat.