Curried lamb potjie with onion flatbreads

SERVES: 8 TIME TO MAKE: More than 2 hours

Replace the sambals and flatbread with chutney and braai broodjies if you like.





  • 500 grams PnP self-raising flour
  • 8 ml coarse black pepper
  • 500 ml low-fat yoghurt
  • 2 PnP red onions, thinly sliced


  • 3 PnP onions, diced
  • 1 half PnP cucumber, deseeded and chopped
  • 1 PnP red onion, diced
  • 1 lemon, or lime

Main Ingredients

  • 1 dash PnP olive oil
  • 2 PnP onions, sliced
  • 4 PnP garlic cloves, chopped
  • 1.5 kilograms PnP country-reared lamb knuckles
  • 50 grams PnP Durban curry spice kit
  • 45 ml PnP curry powder
  • 400 grams PnP chopped tomatoes
  • 400 ml coconut milk
  • 1.5 litres PnP beef stock, or lamb stock
  • 2 dashes PnP salt, or to taste
  • 1 kilogram PnP potjie mix, and mixed vegetables
  • 30 ml PnP chopped coriander, chopped


  • Heat a glug of oil in a potjie over medium-hot coals.
  • Cook onions, garlic and ginger. Remove and set aside.
  • Add more oil to pot if needed and brown meat all over.
  • Return onion mixture to pot and stir through curry spice mix and curry powder.
  • Add tomatoes, coconut milk and stock, cover and simmer (adding more liquid if necessary) for 2-3 hours or until meat is tender. Season.
  • Add vegetables, cover and cook for 30 minutes.
  • Scatter with 2/3 of coriander.


  • Mix flour, salt and 3/4 of yoghurt together to form a soft dough.
  • Divide dough into 8 balls and roll into 5mm thick oblongs.
  • Press a few slices of onion into each flatbread.
  • Sprinkle lightly with ‘rice spice’ from curry kit.
  • Dry-fry in a hot pan until cooked and slightly charred or cook over medium-hot coals.
  • Mix sambal ingredients with remaining coriander and a squeeze of lemon or lime.
  • Serve curry with flatbreads, sambals and remaining yoghurt.

Good ideas

  • Use stewing lamb or beef instead of knuckles.
  • Add chopped vegetables like butternut, baby marrows, carrots and sweet potatoes instead of potjie mix.