Heat the potjie:
Place your potjie pot over medium coals. Add the oil, then sauté onions until soft and golden. Add garlic and ginger, cooking for another 1–2 minutes.

Spice it up:
Stir in curry powder, cumin, coriander, turmeric, cinnamon, and paprika. Cook the spices for 1 minute until fragrant.

Brown the lamb:
Add lamb pieces in batches, searing them on all sides. Once browned, stir in tomato paste and canned tomatoes. Mix well.

Add veggies:
Layer in potatoes and carrots. Pour in the stock and bring to a gentle simmer. Do not stir once layered — potjie is all about the slow layering!

Simmer slowly:
Cover with the lid and allow the potjie to simmer gently over low coals for 2½–3 hours. Adjust the heat if needed, and resist stirring.

Creamy twist (optional):
In the last 15–20 minutes, stir in the coconut milk or yoghurt if desired. Season with salt and pepper to taste.

Serve:
Garnish with fresh coriander and serve hot with fluffy rice, pap, or crusty bread.