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Preparation:

  • Lamb pieces 500 g
  • 2 Bay leaves
  • Cinnamon stick (whole) 1 pc
  • Cumin seeds 5 g
  • 10 ml Butter ghee
  • 10 ml Masala powder
  • 5 ml Wet curry powder
  • Water 250 ml
  • Knorr Tomato Pronto 10 ml
  • 40 g Potato
  • 5 ml Ground coriander
  • 5 ml Ground cumin
  • 250 ml Yoghurt
  • 1 Bread unsliced
  • Fresh coriander (roughly chopped) 5 g
  • 60 g Onions, diced
  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.
    • 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.