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Lamb curry potjie

 Olive oil (gauge how much you need participially for browning the meat)
 1 kg lamb cut into pieces
 Salt and pepper to taste
 2 large onions finely chopped
 1 tbsp garlic paste or grated garlic
 1 tbsp ginger paste or grated ginger
 1 freshly cut chili (optional)
 2 large cinnamon sticks
 3 bay leaves
 4 curry leaves
 2 tbsp fennel seeds
 8 green cardamoms
 2 black cardamoms
 2 star anise
 2 tbsp turmeric
 2 tbsp coriander powder
 1 tbsp cumin powder
 1 tbsp cayenne hot
 1 tbsp paprika sweet
 1 tbsp cayenne pepper
 2 tbsp garam masala
 1 tbsp dhania powder
 1 tbsp brown sugar
 Tomato paste
 2 cans chopped tomatoes
 6 medium potatoes cut in quarters pre-boiled (not too soft)
 1 cup vegetable stock
 Chopped fresh cilantro, garnish
 Naan, optional for serving
 Steamed basmati rice, optional for serving

Light the KUDU.


Gather your ingredients.


Adjust your cast iron skillet over medium heat and heat the oil.


Season the lamb generously with salt and pepper, then brown in hot oil and remove.


Place the KUDU Dutch Oven over prepared coals or on the KUDU Dutch Oven hanger and add oil.


Add onions and stir until browned.


Add in garlic, ginger, 1 fresh chili (optional), cinnamon sticks, bay leaves, curry leaves, fennel seeds, cardamom, star anise, and all the other dried spices and combine to form a paste. *Be careful not to burn the paste. If the paste is too dry, add some water to keep it moist.


Add in the lamb and mix well. Cook and stir for an additional 8-10 minutes.


Add in the tomato puree and canned tomatoes and combine. Cover and cook until sauce starts to thicken.


Add vegetable stock, salt, and sugar, and let simmer on medium-low heat for 1h 45mins. If the curry flares down, add more water so the mixture doesn’t burn.


Before serving, add in the pre-boiled potatoes, mix, and let simmer for a further 15 minutes.


Serve hot with cilantro garnish and a side of rice or naan bread.

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