Pondicherry Potjie



  • 1kg lamb (leg portion of lamb  – soft pieces and boney pieces of meat)
  • 100ml oil
  • 50g butter
  • cloves
  • curry leaves
  • cardamom seeds
  • fine salt
  • rough salt (coarse sea salt)
  • cumin powder
  • gharum masala
  • 2 brown onions
  • starinese
  • bay leaves
  • cinnamon sticks
  • mixed masala (I shall bring my own since it is home made and mixed)
  • coriander powder
  • crushed root ginger and garlic
  • 2 tins pomodoro tomatoes (Italian tomatoes)
  • 1 packet of a poitjie mix (butternut, baby corn, patty pans, green beans etc)
  • 6 soft cooking potatoes
  • boiling water
  • fresh coriander


  1. Siresha Govender

    Heat oil and butter
  2. Add spices (cloves, cardamom seeds, cumin powder, cinnamon sticks, starinese, curry leaves, bay leaves, coriander powder)
  3. Add sliced onions and coarse salt. Cook until golden brown
  4. Add mixed masala
  5. Add some chopped coriander stalks
  6. Add lamb and allow to cook for about 30 min
  7. When the excess water evaporates ass the ginger and garlic
  8. Add tinned tomatoes
  9. Cook until a gravy forms
  10. Add boiling water and cook until meat starts to soften
  11. Add some chopped coriander to the curry
  12. Add boiling water to cover the curry base
  13. Layer the potatoes over the curry
  14. Season the vegetables with salt and pepper and layer them according to the longest cooking vegetable to the quickest cooking vegetable
  15. Garnish with coriander leaves