We spent the weekend in the bush at Hope Valley Holiday Club and what better way to celebrate the fire than with a potjie. For me, what’s even better, is a Durban style curry potjie to keep warm as the temperature starts to drop. Spicy and delicious was the consensus!

Thanks to a friend for letting me use his brand new Megamaster Number 3 Potjie Pot! I must say I was pleasantly surprised with how great this pot is. With its enamel coating it makes for easy and quick cleaning. I find when out in the bush I do not like to struggle with dishes and this basically rinsed clean.

I was concerned when it came to the actual cooking as we forgot to bring a wooden spoon to stir and serve with and were rather left with a metal one. Metal on enamel coating is a big no as it can easily scratch but this pot was spotless when we were done.

Using very few ingredients I managed to cook up one delicious curry (a recipe I learnt from the local spice shop in Kloof Village Mall).



  • 1kg Lamb Knuckles (any type of stewing lamb will work)
  • 2 Large Yellow Onions
  • 2 Large Tomatoes
  • 50 ml Oil
  • 1 Tbsp Crushed Garlic and Ginger
  • 4 Large Potatoes or 8 Baby Potatoes
  • Salt
  • 1 Tbsp Tomato Paste
  • 2/3 Tbsp Curry Powder (This depends on heat levels and tolerance of guests)


  • 1 1/2 Cups Basmati Rice
  • Coriander
  • Chutney
  • Sambals (Chopped cucumber, onion & tomato with a sprinkle of vinegar)


  1. Pour oil in to pot and let it heat
  2. Chop onions and add to the oil. Cook until they soften and start to turn translucent.
  3. Add garlic and ginger (YUM!) and cook for 2 minutes.
  4. Add curry spice and stir quickly to make sure it doesn’t stick. It is important to add the spice at this stage to ensure the spices heat and release their full flavour! Cook for a few minutes making sure to stir.
  5. Add the lamb mix well. Cook until all pieces start to brown and are coated in the onion spice mix.
  6. Chop tomatoes and add to the pot. At this point you can add your tomato paste and give a good mix.
  7. Top the pot off with 150ml of water and a good grind of salt and then cover the pot with the lid.
  8. When keeping an eye on the cooking progress ensure that the liquid is simmering but not boiling rapidly. This will need to continue for roughly 2 hours before it is time to add the potatoes.
  9. Add the potatoes and a bit more water if necessary to ensure the potatoes are submerged in cooking liquid.
  10. Cook for a further hour or until the potatoes are cooked. At this point your lamb should be soft. If not, cook for longer. Soft lamb is CRUCIAL!
  11. Once the meat and potatoes are soft, remove off the heat and start to serve with Basmati rice and other garnishes.
  12. Remember! If there is too much liquid, remove lid and allow the curry to simmer. This will start to reduce the amount of water as well as intensify the flavour.


  • Make sure to buy good grade meat.
  • Get your hands on a tasty and traditional spice mix.
  • Basmati rice cooks quickly. Do not over cook it.
  • When cooking on coals be sure to constanly regualte the heat else the cooking time will differ!