Serves: 4 – 6

INGREDIENTS

• 3 tbsp vegetable oil
• 2 large onions, roughly chopped 4 garlic cloves, crushed
• 2 cinnamon sticks
• 1 tbsp curry powder
• 2 tsp garam masala
• 1 tsp chilli flakes
• 1 tbsp fresh curry leaves
• 2 bay leaves
• 1 tsp ground coriander
• 2 carrots, peeled & sliced
• 800g cubed lamb
• 1 can (400g) chopped tomatoes
• 11⁄2 cups vegetable stock
• 3 potatoes, peeled & quartered
• 200g green beans, sliced
• Salt & milled black pepper
• 1 white bread loaf, unsliced
• Italian parsley to garnish

METHOD

1. Heat a potjie over medium coals. Add the oil and fry the onions, garlic and spices for about 5 minutes until onions are golden and the spices have infused into the oil.
2. Add the carrots, lamb, tomato and stock. Cover tightly with foil and a lid and leave to cook for 1 hour, stirring occasionally.
3. After an hour, add the potatoes and green beans and cook for another 30–40 minutes or until cooked. Season well with salt and pepper.
4. Slice the loaf into chunks and scoop out some of the bread, leaving the crust intact.
5. To serve: Serve the curry in the hollowed out bread and top with sprigs of parsley.