Saucy Lamb Curry Bread Bowls

Saucy Lamb Curry Bread Bowls

This lamb recipe makes a perfectly tender and mouth-watering dish. Add a delicious twist by serving it in a fresh bun.

Ingredients

  • 2 Knorrox Curried Vegetable Stock Cubes
  • 500 ml hot water
  • 500 g mix of lamb shank or lamb chops
  • salt & pepper to taste
  • 2 tablespoons oil
  • 2 cloves garlic crushed
  • 2 Robertsons bay leaves
  • 2 sprigs fresh rosemary
  • 2 teaspoons Robertsons ground cumin
  • 1 tablespoons Rajah curry powder
  • 1 tin chopped tomatoes
  • 1 onion roughly chopped
  • 1/4 cup butternut squash
  • 1/4 cup mushrooms
  • 1/4 cup potato cut into quarters or smaller if needed
  • 1/4 cup carrot sliced
  • fresh parsley to garnish
  • 2 large Hard-Shelled bread rolls

Directions

  1. Dissolve the Knorrox stock cubes in the hot water and set aside.

  2. Add the oil to a cast iron oven safe pot, brown the lamb & season with salt & pepper.

  3. Once browned remove from the pot and set aside,

  4. Add the diced onions, garlic, spices, and fry for a few minutes before adding the stock and the tinned chopped tomato.

  5. Add the lamb back to the pot and add the rosemary.

  6. Add the butternut, mushrooms, potato and carrot.

  7. Bring up to the boil then place in the oven for 90-120min, at 160°C until the veggies are soft.

  8. Slice the top off of two crusty bread rolls and scoop out some of the center to hollow the bread rolls out.

  9. Spoon the vegetable curry potjie into the bread roll & top with fresh herbs to garnish.

  10. Serve hot with the lid on the side for dunking & ENJOY!

 
            
  • 2 Knorrox Curried Vegetable Stock Cubes
  • 500 ml hot water
  • 500 g mix of lamb shank or lamb chops
  • salt & pepper to taste
  • 2 tablespoons oil
  • 2 cloves garlic crushed
  • 2 Robertsons bay leaves
  • 2 sprigs fresh rosemary
  • 2 teaspoons Robertsons ground cumin
  • 1 tablespoons Rajah curry powder
  • 1 tin chopped tomatoes
  • 1 onion roughly chopped
  • 1/4 cup butternut squash
  • 1/4 cup mushrooms
  • 1/4 cup potato cut into quarters or smaller if needed
  • 1/4 cup carrot sliced
  • fresh parsley to garnish
  • 2 large Hard-Shelled bread rolls

  1. Dissolve the Knorrox stock cubes in the hot water and set aside.

  2. Add the oil to a cast iron oven safe pot, brown the lamb & season with salt & pepper.

  3. Once browned remove from the pot and set aside,

  4. Add the diced onions, garlic, spices, and fry for a few minutes before adding the stock and the tinned chopped tomato.

  5. Add the lamb back to the pot and add the rosemary.

  6. Add the butternut, mushrooms, potato and carrot.

  7. Bring up to the boil then place in the oven for 90-120min, at 160°C until the veggies are soft.

  8. Slice the top off of two crusty bread rolls and scoop out some of the center to hollow the bread rolls out.

  9. Spoon the vegetable curry potjie into the bread roll & top with fresh herbs to garnish.

  10. Serve hot with the lid on the side for dunking & ENJOY!

 
                    

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