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Curried Samp & Bean Lamb Potjie

Double Cream Yoghurt
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Recipe Information

1

serves:

30 mins

prep time:

2 hrs 30 mins

cook time:

an image of easy

easy

difficulty:

Ingredients:

For the Potjie:

  • 30 ml First Choice Olive Oil
  • 1 kg lamb knucles
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 30 ml ginger, finely grated
  • 2 bay leaves
  • 10 ml turmeric
  • 15 ml mild, medium or hot masala (depending on your preference)
  • 10 ml cumin seeds
  • 5 ml ground cumin
  • 2 cinnamon sticks
  • 60 ml tomato paste
  • 1 tin chopped tomato
  • 1 red pepper, cut into strips
  • 1 green pepper, cut into strips
  • 2 tins samp and beans, washed and drained (OR see tip below)
  • 60 ml First Choice Double Cream Yoghurt
  • 125 ml chopped coriander for serving

For the Spicy Yoghurt:

  • 125 ml First Choice Double Cream Yoghurt
  • 30 ml coriander, finely chopped
  • 1 chilli, chopped
  • 15 ml First Choice Olive Oil
  • salt and pepper

Preparation method:

For the Potjie:

  1. Heat the First Choice Oil in a saucepan and brown the meat. Remove and keep aside.
  2. Add the onion and cook for 2 minutes. Add the garlic and ginger and cook for another minute then add all the spices and fry until fragrant (about 2 minutes – add a little more oil if necessary).
  3. Return the meat to the saucepan and season with salt.
  4. Add the tomato paste and the tinned tomato and cook on very low heat for about 2 hours until the meat is almost soft and tender. Add some water or stock if needed.
  5. Add the peppers and cook for another 30 minutes on low heat.
  6. Add the samp and beans and the First Choice Double Cream Yoghurt and cook for 5 minutes on very low heat for flavours to blend.
  7. Lastly, mix in the coriander and serve with rice or pap with dollops of the spicy yoghurt.

For the Spicy Yoghurt:

Combine all the ingredients and mix them together.

TIP: If using dried samp and beans – soak 250 g in lots of water overnight. Drain and place in a pot with clean water and 5 ml salt. Simmer until soft and tender.