HOMEGROWN: Lamb and Vegetable Curry Picture: Fatima Sydow
There are many things that make South Africans unique, but nothing more so than our food.

When you think about all the food that is unique to our beloved country, you realise that local really is lekker.

September is Heritage Month and what better way to celebrate our melting pot of cultures than with a warm plate of food and a sweet South African treat.

Some of my local favourites include a mouthwatering milktart, biltong and a tasty bobotie.

One thing I love about our foods is that it is so easy and cheap to prepare.

With just a few ingredients, you just pop it in the oven or better, throw it on the braai.

Speaking of which, it’s also the month in which we celebrate our beloved braai. Heritage Day, which takes place on Sunday 24 September, is also unofficially known as Braai Day.

Nothing brings a family, friends or even a community together like a good old braai.

Take a drive through almost any area on a sunny weekend and you will no doubt find a tshisanyama on every corner.

The sound of the crackling wood and the smell of marinated meat, while the music is pumping is all you need to have a good time.

And with summer approaching, we have even more reason to celebrate.


Lamb and Vegetable curry Potjie

(Recipe by Fatima Sydow)

Ingredients

20-25 pieces of good quality lamb pieces

6 big onions chopped finely ( this is the trick to a thick long gravy sauce )

2 green peppers chopped finely 

10 cloves of garlic peeled and grated on fine side of grater 

1 big chunk of fresh Ginger peeled and grated on fine side of grater 

4 tablespoons of vegetable oil

2 tablespoons of salt 

1 tablespoon of turmeric 

5 tablespoons of roasted masala (I use Pakco)

2 tablespoons of paprika 

1 whole cauliflower

1 whole broccoli 

5 carrots peeled and diced into thick chunks

8 potatoes peeled and cubed

Like any barbecue or braai get your coals or wood or both going, place your Potjie on the coals spreading the remaining unlit coals around burning coals, so as the cooking process happens push more coals under the pot every half an hour to keep the heat constant - same apply for fire wood.

Method

In the heated Potjie add your oil and your lamb pieces and brown on all side.

Add the onions and green peppers and allow to caramelize / brown. 

Now add the garlic and Ginger and 2 cups of hot water and allow the water the cook away, stirring occasionally. 

Add all your spices and salt ... Braise for a few minutes stirring to prevent burning.

Add 3 cups of water and cook the meat until almost tender (40 minutes), remember to stir.

Now add your potatoes and carrots and one cup of hot water, cook till almost soft. 

Add your cauliflower and broccoli right at the end giving one final stir and close the pot one final time. 

By this time don't add any more coals and allow to simmer with the last bit of weak heat from coals - 5 minutes max - if you go over you vegetables will be like soup and mushy.

Daily Voice