Lamb Korma Potjie – Jan Braai

Lamb KormaJan Braai’s Lamb Korma Potjie

Jan says, “Korma is one of the world’s most popular curries and is traditionally prepared in a potjie on the fire. It’s been around since way before the days of electricity, and back then it was really the only way to do it. Prepare it with the actual spices as opposed to using a pre-mixed masala or paste. Even though it is spicy, the korma is relatively mild and quite creamy, so it suits a wide variety of palates. You’re unlikely to need to down jugs of water and milk after enjoying it.

Some people will tell you that it’s possible to make the korma with chicken, which is true, but then it’s not a traditional korma. Your only options are lamb or goat but as I’m not much of a goat man, I reckon the only meat you should use for a korma potjie is lamb. I prefer deboned leg, but any deboned chunks of lamb meat will do.”

What you need
(feeds 4)

1 kg deboned leg of lamb (cut into cubes)
1 tot olive oil
1 tot butter
2 onions (chopped)
4 garlic cloves (crushed or chopped)
ginger, equal in volume to the garlic (grated)
1 tsp coriander powder
1 tsp cayenne pepper (or chilli powder)
1 tsp cumin
5 cloves (whole)
5 cardamom pods
1 cinnamon stick
2 tots tomato paste (or a 50 g sachet)
1 cup plain yoghurt
1 cup fresh cream
100 g ground almonds
salt and pepper (to taste)
fresh coriander (to serve)

What to do
Get as much heat as possible under the potjie and flash-fry the meat in two batches. You’re not trying to cook the meat and you don’t even need to seal the meat on all sides. All you want is some brown searing on some or all sides of each piece of meat. Set the seared meat aside in a safe place for later use. If the meat has a bit of fat on it, I fry it as is without any oil or butter, but if the meat looks very lean to you, add a dash of oil or blob of butter to ensure that it doesn’t stick to the bottom of the potjie.

With the flames still licking away at your now empty potjie, add the oil, butter and chopped onion to the potjie and fry the onion for a few minutes until it gets some colour.

Then add all the other herbs and spices and toss around with the onion for about 1 minute until it has the type of fragrance that makes your neighbours jealous and the lions downwind from the camp roar. The potjie could get quite dry and run the risk of burning in this step, so add a splash of water if needed.

It’s now time to fetch the lamb from step 1. Add it to the potjie together with any liquids that might have pooled in whatever container you had the lamb resting in. Also add the tomato paste. Stir everything through.

At this stage, there might be some sticky bits on the bottom of the pot, trying to burn themselves onto the pot and take up permanent residency there. Add a dash of water to the potjie, and use a wooden spoon to scrape and negotiate it all loose.

Now stir in the yoghurt bit by bit and once all of it is in, close the lid of the potjie. You want it to simmer very gently for the next 30 minutes with the lid closed.

After 30 minutes, stir in the cream and ground almonds. Don’t close the lid again, just let the potjie simmer uncovered until you are happy with the consistency of the sauce.

When you are almost entirely but not quite happy with the consistency, taste the potjie and add salt and pepper to taste if needed.

Serve with basmati rice (page 140), fresh coriander and any other curry side dishes of your choice (page 140).

The page numbers refer to Jan’s latest book, see below.

Michael’s wine recommendation – CLICK HERE

Groot Constantia Cabernet Sauvignon copyJan Braai portraitJan Braai

Jan Braai is a national treasure. Jan has braaied with thousands of South Africans, almost every day since the launch of his National Braai Day initiative in 2005. And he knows what people want to know about braaing. Fireworks, a reprint of Jan’s first book which sold over 50,000 copies, is now available in soft cover. More than a recipe book – it is an instruction manual for braaing – from steak, to the perfect braaied chicken and lamb chops. For the adventurous you could try Jan’s rack of lamb or lamb on a spit! His Jan Braai vir Erfenis is a Kynet series which has run each year since 2011. Fireworks is one of the top 3 Braai Books in the world, so says Gourmand Awards 2014. His latest book is The Democratic Republic of Braai, published by BookStorm which has printed his previous successes.

‘It is your democratic right to eat properly braaied food. The Democratic Republic of Braai is wherever you gather around fires with friends and family for a celebration of the nation. Where conversations are had and stories are shared. It is a place where you never have to suffer from badly braaied food.’

This is the promise of Jan Braai’s Democratic Republic of Braai. Fireworks brought us the basics of braai, Red Hot showed us that braai could be so much more. Now The Democratic Republic of Braai brings you the greatest braai recipes that Jan knows – because it’s your right to braai the best.

Find exceptional braai recipes for steak, chicken, lamb and more – there’s no need to eat or serve badly braaied food ever again. Everything is clear and the steps are logical. The recipes use normal ingredients with understandable names that you can pronounce and find at your local supermarket. This is a manifesto on how to braai your way to complete independence from the kitchen.

Who is Jan Braai? His real name is Jan Scannell and he lives to braai. He started the National Braai Day initiative in 2005 and his aim is to create a national celebration of the one activity all South Africans have in common, regardless of race, language, gender or wealth, cooking over a fire. His TV series Jan Braai for Erfenis has run each year on Kyknet since 2011.

For more about Jan Braai visit www.braai.com

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September 8th, 2015|Categories: Recipes|Tags: , , , |